Crisp Rosemary Flatbread
Getting back to our routine, I finally tried my hand at baking flatbread. The July 2008 Gourmet issue had an inspiring, super-easy flatbread recipe that really, I had no excuse not to make it. I LOVE flatbread and I look forward to ordering appetizers that are served with it. Admittedly, I sometimes cave in to buying those horrendously expensive bag of them from the store. I think I’ll stick to making them now:
I still have this slight phobia with bread making, and this recipe increased my hopes for bread nirvana. It was light, crispy (but not abrasive for the roof of your mouth, if you know what I mean) and with a nice flavor.
It was sooo nice to bite into.
The recipe makes 3 rustic flatbreads. For my first batch in the oven, I followed 450ºF temperature and checked it after 8 minutes. It was dark, dark brown on one side. I tried it at 400ºF for the second one and baked it for 12 minutes and it was perfect. It was light brown and just golden brown in the right areas — PRETTY. I used the store-brand coarse salt from Whole Foods. It worked out really well.
The bread was seriously delicious. Dan and I split one over a bowl of fresh corn and chicken soup. It’s great to eat on its own as well. I probably ate one whole bread today. It’s completely addicting.
You’ll notice from the recipe that it calls for the use of parchment paper. Well, this is what happens when you leave your boyfriend in charge of the apartment: your boxes of parchment and aluminum foil magically disappears into the kitchen abyss. Haha. So anyway, I just used my trusty Silpat and it delivered fantastic results as usual. I LOVE consistently good products.
Ingredients (4 servings)
- 1 3/4 cups unbleached all-purpose flour
- 1 tablespoon chopped rosemary, plus 2 (6-inch) sprigs
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- Flaky sea salt such as Maldon. You can easily substitute with kosher salt.
- Preheat oven to 450°F with the oven rack positioned in the middle, and place a heavy baking sheet on it.
- Mix together flour, chopped rosemary, baking powder, and salt in a medium bowl. Create a well in center and pour water and oil into it. Continuously stir together the dry and wet ingredients with a wooden spoon until the dough forms. Transfer on a clean work surface and slowly knead the dough with your hands for 5 minutes.
- Divide and form dough into 3 balls. Take one and leave the remaining ones covered in plastic wrap). Roll out 1 ball on a sheet of parchment paper until you form a 10-inch round disk. Dough should be thin, but you don’t have to make a perfect circle. It’s meant to look rustic.
- Lightly brush the top of the disk with olive oil and sprinkle rosemary leaves on top, pressing in slightly. Sprinkle with sea salt.
- Carefully slide and transport the dough on parchment paper onto the preheated baking sheet. Bake until pale golden and slightly browned raised areas, about 8 to 10 minutes.
- Transfer flatbread, without the parchment paper, onto to a cooling rack. Repeat steps #3 to #6 for the remaining dough balls, working on each one at a time on fresh parchment. Do not brush the disks with oil or salt until just before baking them. Break into pieces before serving.
You can bake the flatbread 2 days in advance. Cool completely before keeping in an airtight container stored at room temperature.