Rosemary and Sea Salt Flatbread
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Making this rosemary and sea salt flatbread has become my go to when I want something homemade without spending hours in the kitchen. With just twenty minutes of prep and twenty five minutes in the oven, you'll have warm, fragrant bread ready to serve. The fresh rosemary isn't just delicious, it's actually packed with antioxidants that support your immune system. What I love most is how affordable this recipe is, using simple pantry staples that probably won't break the bank. The whole process feels effortless, almost meditative, and the result tastes like it came from a fancy bakery. Your kitchen will smell absolutely incredible too.
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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