The Baker Chick

Baking up a delicious life.

Rosemary Olive Oil Flatbread

by 39 Comments

MG_53611

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.)

MG_53421

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?)

Print
Rosemary Olive Oil Flatbread
Yield: 3 10 inch rounds
 
Ingredients
  • 1¾ cups unbleached all-purpose flour
  • 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs?
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup water
  • ⅓ 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.

Recipe from Smitten Kitchen via Gourmet Magazine

Subscribe

* indicates required

Popular Posts

Comments

  2. 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!

    Reply

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

    Reply

  8. 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.

    Reply

  12. 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. :)

    Reply

  18. 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.

    Reply

  19. 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.

    Reply

  27. 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!

    Reply

  28. I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

    Susan

    Hair Loss Cure

    Reply

  34. It is by this post I stumbled upon my answer for exactly what i was looking for. Thanks to suit the amazing post looking to find more quality post.

    Tipcosmetic

    Reply

  38. Some conditions naturally allow regrowth, yet certain others — primarily
    androgenetic alopecia (male and female pattern baldness)
    — do not. This challenge is especially physically and
    mentally upsetting for women who want to maintain a beautiful youthful appearance.
    Chinese herbalists believe that mulberry is an excellent tonic for the kidney, liver and blood that provides more oxygen in the bloodstream as
    well as small blood vessels in the scalp.

    Reply

  39. Line up your bracket with your thumbs while venetian blinds lowering
    the front part of the search while on the way things appear.
    Venetian blinds are one of the more popular because they
    are heavy. Inch Cordless Blackout Shades 66×66, Select Blinds Cordless Blackout Shades 24 x 36 Beige.
    Get help from top Select Blinds Door and, Stylish textures and
    contemporary colors highlight the Sonoma Light Filtering No-Holes Pleated Shades 54×60 Truffle troubleshooting, support
    & solutions. Indeed, contemporary conservatory blinds provide a beautiful option for any room, but
    because there are no dangerous, unsightly hanging cords.

    Reply

Leave a Reply to albcl107 Cancel reply

Your email address will not be published.

Rate this recipe:  

Pumpkin Buttermilk Biscuits