Rosemary Olive Oil Flatbread

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I’ve told you this before, but I have a crazy “salty tooth.” I pretty much over-salt all my food because I just can’t get enough of the flavor. It’s horrible I know- I should probably start cutting down here and there, but I just love it so much. (Now do you understand my obsession with salted caramel?) To me, adding salt to food brings out all the flavors and just makes it taste SO much better. Have I warped my taste buds into only liking food if it’s salty? Oops!

Anyway- as much as I like to bring decadent treats with me to every get together and gathering, once in awhile I like to show up with something delicious from my oven that also happens to be savory. These flatbreads were served at a gathering with an array of dips and appetizers and they were delicious. I also think that making your own crackers and breads is so impressive you’ll earn major points from whomever you give them to. (Which is awesome considering how easy this is to make.)

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Note: This crispy flatbread comes together in minutes. The flavor combination options are endless (feel free to use other herbs if you prefer,) and it makes a wonderful snack to munch on around the house or bring to a get together. (Superbowl Party anyone?)

Rosemary Olive Oil Flatbread

Yield: 3 10 inch rounds

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1 tablespoon chopped rosemary plus 2, 6-inch sprigs?
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil plus more for brushing?
  • Sea Salt

Instructions

  1. Preheat oven to 450°F and put a heavy baking sheet on rack in middle.
  2. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  3. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape doesn't have to be perfect; dough should be thin).
  4. Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces. (It's more cracker-like than bread like!)
  5. Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe from Smitten Kitchen via Gourmet Magazine

39 Comments

  1. Flatbread, if seasoned right, can be a delicious addiction! By reading your description and seeing these pictures I know that this is spot on. I will need to make it but will insure that others are around so I do not over indulge. Thanks for this savory bread post-yum!

  2. Becca @ Amuse Your Bouche says:

    This looks fantastic – I’d totally use this as a pizza base, because I can never seem to find thin enough bases!

  3. bakeyourday says:

    I love salty just as much as I love sweet. Love this for a salty snack. I’m a fool for rosemary!

  4. Katrina @ Warm Vanilla Sugar says:

    I love a good flatbread. Yum!

  5. Flatbread is one of my favorites! I’m totally addicted to bread, and I love when it’s flavored with salt, olive oil, and rosemary. YUM!

  6. This looks amazing – rosemary flatbreads and foccaccia are my favorite breads in the world, I think.
    I used to be similarly salt-obsessed, but have trained myself to be less so (not that I don’t love salted caramel!) and contrary to what I thought, I think I notice more flavors now, subtler ones.

  7. Kels @ K&K Test Kitchen says:

    Never really thought to make flatbread, but it looks too easy not to make!

  8. This is such a cool idea. I need to try this. I am guilty of the salt thing as well.

  9. theharriedcook says:

    I adore flatbread and just love rosemary! I must make this soon… Thanks for the recipe!

  10. Sarah Bulmer says:

    What is the world coming to?? I found this same recipe via Epicurious this afternoon and made it!! How easy was it?? I’m in love. :)

  11. I want to pair your flat bread with my homemade goat cheese! It looks divine! –though I may be inclined to go lighter on the salt ;-)

  12. Oh, this is fantastic! I like salty things, but I LOVE crispy things!

  13. I have a sweet tooth and never get too excited about salt. At one point my doctor even told me I needed to eat more. If that ever happens again I know where to come. This looks super yummy! I love rosemary.

  14. I’m TOTALLY the same way! And I like to tell myself that since I run/work out so much that it’s because I’m sweating all my salt out…but is that really true? Hmm.

    I also love all things rosemary. I bet this tastes like comfort.

  15. Wow, it’s seriously that easy? I expected a long complicated process, thanks for sharing.

  16. I have a big plant of rosemary in my garden so I always look for recipes to use it. This flat bread looks perfect.

  17. Simple, elegant, and delicious! This is my kind of bread! :D

  18. This goes on my list of things to bake ASAP. It looks great!

  19. I love anything that is rosemary and olive oil together. This bread looks amazing! I think I even have some in my fridge!

  20. Shannon Thomas says:

    I absolutely LOVE your blog, you’re on my list of “favorites” on my blog over at desperatechefwife.blogspot.com
    Thanks for your inspirations! You are wonderful!

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  22. Beautiful. I don’t make bread often (pine for the gluten when it comes to bread), but I’m getting closer to diving in. Thanks, lady.

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