Crisp Rosemary Flatbread

Crisp Rosemary Flatbread

I know I have said this many times before but one of the greatest things about blogging is the ability to instantly be connected with other folks from all over the world that share your interests. In my case, it’s baking. For my husband (who encouraged me to start my own blog), it’s fragrances. Whatever your interests are, I’m sure there are a ton of bloggers out there, well… blogging about it.

Within a year I went from not knowing the first thing about a blog to starting my own baking blog and following those of over 100 other fellow foodies. Two of them, Sarah (Blue Ridge Baker) and Tracey (Tracey’s Culinary Adventures), recently wrote about this flatbread I bring you here today, and I was instantly smitten. And even more so when I learned that they found out about it from Deb (Smitten Kitchen), another favorite blog of mine.

Here are my top 10 reasons why you need to try this flatbread:
  • While it’s baking, your home will be beautifully scented, which my husband, the fragrance fanatic that he is, was particularly fond of.
  • No special equipment required. Just a bowl and a spoon for mixing. If you don’t have a rolling pin, I’m sure you have a wine bottle that will gladly substitute.
  • Don’t have or like Rosemary… no worries… other like thyme would work well here to.
  • I could not wait for this to cool before trying it and hard a hard time stopping myself from eating it once I started.
  • Pair this with some cheese and wine and dinner is served. This bread may be “flat” but it’s very hearty.
  • If for some strange reason you don’t like cheese, break some up in a salad or have it alongside some soup. It’s so versatile.
  • I know I’ve featured many recipes that are easy to make but I think this ranks up there as the easiest thing I have ever made. And this has nothing to do with the fact that I bake all the time… it really is easy!
  • Trying to eat healthy carbs – I’m sure whole wheat flour would work well here too.
  • Trust me when I tell you this will taste better than those fancy, store-bought crackers. (well, maybe not better than Ritz, which hold a special place in my heart) (and yes, Ritz are fancy to me).
  • If for no other reason, make this for your next dinner party so that you can look totally awesome when folks find out you made it yourself.

And with that, I rest my case. On to flatbread making!!!


  • 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.


  1. Preheat oven to 450°F with a heavy baking sheet on rack in middle.
  2. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  3. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
  4. Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

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