Crisp Rosemary Flatbread... Quick, Easy And Oh So Good

With the holidays here ... quick and easy to make and good and tasty snacking foods are always a treat to discover. This crisp rosemary flatbread is a recipe you will find youself using over and over again .... at any time.

This will take 15 minutes plus the baking time for each round.

Ingredients:

13/4 cups unbleached all purpose flour

1T chopped rosemary ... fresh sprigs from your grocery produce section

1 tsp baking powder

3/4 tsp salt

1/2 cup water

1/3 cup olive oil ... plus more for brushing flatbreads

Flaky sea salt .. .such as Maldon

 

Step 1: Preheat oven to 450 degrees..put heavy baking sheet on rack in middle.

Step 2: Stir together flour, rosemary, baking powder and salt.

Step 3: Add water and oil into well in middle of above ingredients then stir with a wooden spoon until dough holds together.

Step 4 Turn dough onto work surface and knead gently 4 - 5 times.

Step 5: Divide dough into 3 pieces. Roll out 1 piece into 10 in. round on a piece of parchment paper.

Step 6: Lightly brush top of rolled dough with olive oil, then scatter clusters of rosemary on top, pressing in slighty.. then top with sprinkling of sea salt.

Step 7: Slide the round .. parchment paper and all .. onto heated baking sheet in oven and bake for 8 - 10 min. It will be pale golden and browned in some spots and edges.

Step 8: Transfer flatbread to rack to cool.

Step 9: Repeat steps 1 - 8 two more times with the other 2 pieces of dough.

Break the rounds into pieces and serve with your favorite cheese. Gruyere and Mancheego go great with this tasty treat. Store in airtight container.

Happy nibbling... and Happy Holidays!