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Rosemary Flatbreads

 Rosemary Flatbreads
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
6 ServingsPrep: 40 min. + rising Bake: 10 min.

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

  • 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.
  • 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.
  • 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.
  • Punch down dough. Turn onto a lightly floured surface; divide and

2 of 2

Rosemary Flatbreads (continued)

Directions (continued)

  • 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.