- 1 3/4 cups all-purpose flour
- 4 sprigs fresh rosemary, chopped, or to taste
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil
- 2 teaspoons all-purpose flour, or as needed
- 2 teaspoons olive oil, or as needed
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- Preheat oven to 450 degrees F (230 degrees C).
- Combine 1 3/4 cups flour, 1 tablespoon rosemary, baking powder, and 3/4 teaspoon salt. Add water and 1/3 cup olive oil; stir until dough is well combined.
- Sprinkle a work surface with 2 teaspoons flour. Turn dough out onto the surface and knead until smooth, 6 to 8 turns. Divide dough into 3 sections; keep covered with plastic wrap while shaping flatbreads.
- Shape each third on a sheet of parchment paper; flatten into a thin round 10 to 12 inches thick. Brush lightly with about 1/2 teaspoon olive oil. Sprinkle lightly with sea salt and garlic powder. Press thin clusters of rosemary into the dough. Repeat shaping and coating the remaining dough sections; place them on a baking sheet.
- Bake in the preheated oven until beginning to brown, 12 to 14 minutes. Cut with a pizza knife immediately or let cool and break into pieces.
05/02/2018
recipepes.com
Rosemary Garlic Flatbread, recipe
PT15M
PT1H
5
455 calories
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