Rustic Rosemary Flatbread

20 Jul

Have I told you about my obsession with Smitten Kitchen? Whenever I google anything, her site comes up. Today I realized I had TONS of fresh rosemary on my little plant that needed to be used. I googled herbed flatbread and her recipe came up. So, I made this flatbread at 1am. Cause I had to! And it was fantastic.

Rustic Rosemary Flatbread

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 1/2 cup water
  • 1/3 cup olive oil
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup honey
  • 1 tablespoon fresh rosemary
  • Kosher Salt

Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack.

Whisk together flour, 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 spatula until a dough forms. Knead dough gently until mixed and roll out (will make 2 large flatbreads)

Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from oven and quickly sprinkle with 1/4 of grated cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from oven a final time, quickly drizzle each with honey , sprinkle with salt and garnish with rosemary. Cut each cracker width-wise into sections with a sharp knife. Repeat with remaining pieces of dough.

Recipe adapted from Smitten Kitchen

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