It’s time we had an appetizer around here. Something that would go perfectly with a side of the best hummus or a simple bowl of salty olives. I’m a big snacker, and this flatbread hits the spot. But be warned- it’s delicious and filling, so if you’re not careful, it will turn into your whole meal! I ate it for breakfast and then had to banish over to the crab feast.
Preheat your oven to 450ºF. Then, mix together 1 3/4 cups of flour, 1 tablespoon of chopped rosemary, 1 teaspoon of baking powder, and 1/2 teaspoon of salt (preferably a nice sea salt). I recently bought a little rosemary bush, and it was really exciting to cut some sprigs to use for the flatbread. I love using fresh herbs, but I hate buying them because they always seem to go bad before I can use them up. Getting a living plant seems to be the best solution; I just hope it doesn’t meet the same fate as my other apartment plants!
Make a well in the center of your dry ingredients by digging a hole in the center and pushing the powder up the sides of your bowl. Then, fill the hole with 1/2 cup of water and 1/3 cup of olive oil. The color contrast looks to me like a cracked egg.
Mix your ingredients together starting in the center of the hole so that the dry ingredients are slowly incorporated into the water and oil. When you have a ball of dough, knead it a few times so you’re sure all of the ingredients are completely incorporated.
Divide your dough into thirds and roll each one out into circles about 10 inches wide or 1/8 inch thick. Brush the tops of them with olive oil and stick on a few more pieces of rosemary before putting them into the oven to bake. It’s really helpful to cook the flatbread on a silicone baking mat so they cook evenly and don’t stick. If you don’t have a mat, refer to Smitten Kitchen’s method for using parchment paper.
Bake the flatbread for 8-10 minutes. I like my flatbread to be crispier and more like a toasted cracker, so I kept them in the oven for 10 minutes. If you like your flatbread to be softer and more bread-like, stick to 8 minutes. These crackers have a great, flaky crust and a delicious rosemary flavor. They are the perfect appetizer accompaniment!
I adapted this recipe from Smitten Kitchen (adapting it from Gourmet magazine).
- Flour- 1 and 3/4 cups
- Rosemary- 1 tablespoon, chopped
- Baking powder- 1 teaspoon
- Salt- 1/2 teaspoon
- Olive oil- 1/3 cup