Classic Rosemary Garlic Flatbread

Classic Rosemary Garlic Flatbread ingredients

• 1 cup warm water (105-115°F)
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 2.5 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tbsp fresh rosemary
• 2 tbsp extra virgin olive oil
• 0.5 tsp flaky sea salt

How to make Classic Rosemary Garlic Flatbread

1. In a large mixing bowl, combine 1 cup of warm water (about 105-115°F), 1 teaspoon of active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let sit for 5-7 minutes, until the yeast is foamy, indicating it is active.
2. Add 2.5 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms and pulls away from the sides of the bowl.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
4. Lightly oil a clean large bowl. Place the dough in the bowl, turning once to coat the entire surface. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
5. Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment paper.
6. Gently punch down the risen dough to release the air. Transfer it to the prepared baking sheet and, using your fingertips, gently stretch and press the dough into an oblong or rectangular shape, about 1/2-inch thick.
7. In a small bowl, combine 3 minced garlic cloves, 1 tablespoon of chopped fresh rosemary, and 2 tablespoons of extra virgin olive oil.
8. Brush the garlic-rosemary oil mixture evenly over the surface of the dough, making sure to distribute the minced garlic and rosemary. Sprinkle 1/2 teaspoon of flaky sea salt over the top.
9. Bake for 15-20 minutes, or until the flatbread is golden brown on the edges and cooked through. The top should have a slightly crisp texture.
10. Remove the flatbread from the oven and let it cool on the baking sheet for a few minutes. Slice into strips or wedges and serve warm.

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