Rosemary Flatbreads

Name: Rosemary Flatbreads
Prep time: 40 min
Cook time: 10 min
Total time: 50 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

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

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.