Description
A delightful, golden, tender flatbread that’s easy to make and perfect for any occasion, infused with aromatic rosemary.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 ¾ cups warm water (about 110°F)
- ¼ cup olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling on top
Instructions
- Combine the flour, instant yeast, and salt in a large mixing bowl. Pour in the warm water and olive oil. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Lightly grease a bowl with olive oil, place the dough in it, and cover with a damp cloth. Let it rise in a warm place for about 60 minutes or until doubled in size.
- Grease a 9×13-inch baking pan with olive oil and sprinkle half of the chopped rosemary across the bottom.
- Gently deflate the dough and transfer it to the prepared pan. Stretch and press the dough into the corners, creating dimples across the surface.
- Sprinkle the remaining rosemary on top and drizzle with more olive oil. Cover and let it rise for another 30 minutes.
- Preheat the oven to 400°F (200°C). Sprinkle coarse sea salt over the top and bake for 20-25 minutes until golden brown.
- Allow to cool for a few minutes in the pan before transferring to a wire rack. Slice into squares and enjoy warm.
Notes
Customize with additional herbs or toppings as desired, such as cheese or garlic.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square (about 2x2 inches)
- Calories: 200
- Sugar: 0g
- Sodium: 275mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg