Rosemary Flatbreads Recipe
Rosemary Flatbreads Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into six balls. On greased baking sheets, 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.
Freeze option: Freeze cooled flatbreads in a resealable plastic freezer bag. To use, thaw at room temperature or, if desired, microwave each flatbread on high 10-15 seconds or until heated through.
Yield: 6 servings.
Originally published as Rosemary Flatbreads in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p33

Nutritional Facts

1 flatbread: 197 calories, 5g fat (1g saturated fat), 0 cholesterol, 322mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 5g protein.

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  • 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
  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. Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into six balls. On greased baking sheets, 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.
    Freeze option: Freeze cooled flatbreads in a resealable plastic freezer bag. To use, thaw at room temperature or, if desired, microwave each flatbread on high 10-15 seconds or until heated through.
    Yield: 6 servings.
Originally published as Rosemary Flatbreads in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p33

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