Rosemary and Sea Salt Flatbread
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Crispy-edged flatbread infused with aromatic rosemary and finished with crunchy sea salt crystals. Perfect as an appetizer, side dish, or base for toppings.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 mlwarm water
- 7 ginstant yeast
- 30 mlolive oil(divided)
- 8 gsea salt(plus extra for topping)
- 15 gfresh rosemary(finely chopped)
- 2garlic cloves(minced)
- 2 gblack pepper
Detail level
Instructions
- 1
Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy.
Tip: This activates the yeast and ensures your flatbread will rise properly.
- 2
Mix flour and salt in a large bowl. Pour the yeast mixture into the flour and stir until a shaggy dough forms.
Tip: Don't overmix at this stage; you want just enough moisture to bring everything together.
- 3
Knead the dough for 8-10 minutes by hand or in a mixer until smooth and elastic. Add 15 ml of olive oil while kneading.
Tip: The dough should feel soft and slightly tacky but not sticky.
- 4
Cover the dough and let it rise at room temperature for 30 minutes until roughly doubled in size.
Tip: You can prepare your toppings while the dough rises.
- 5
Preheat your oven to 220°C. Divide the dough into 4 equal portions and stretch each into a thin oval or rectangular shape about 5mm thick.
Tip: Oil your hands lightly to prevent sticking when shaping.
- 6
Place flatbreads on oiled baking sheets. Brush each with remaining olive oil and sprinkle generously with fresh rosemary, minced garlic, black pepper, and coarse sea salt.
Tip: Don't be shy with the toppings; they toast beautifully and create wonderful flavor pockets.
- 7
Bake for 12-15 minutes until the edges are golden brown and the surface is slightly crispy.
Tip: Watch carefully in the final minutes to prevent burning.
- 8
Remove from oven and let cool for 2-3 minutes on the baking sheet before transferring to a wire rack.
Tip: The flatbreads will crisp up further as they cool.
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