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