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Rosemary Flatbreads Recipe

My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
TOTAL TIME: Prep: 40 min. + rising Bake: 10 min. YIELD:6 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup plus 1/3 cup warm water (110° to 115°), divided
  • 1/2 teaspoon honey
  • 2 cups all-purpose flour, divided
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • TOPPING:
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon kosher salt

Directions

  • 1. In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly.
  • 2. Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed.
  • 3. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • 4. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into six balls. On a greased baking sheet, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Yield: 6 servings.