You don't need any fancy ingredients or equipment to make this delicious rosemary flatbread. The fanciest ingredient is the crushed, dried rosemary and the bread is baked on a baking or cookie sheet.
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Yield: 2 flatbreads
- 1 cup warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1 tsp sugar
- 2-1/2 Tbsp crushed, dried rosemary, divided
- 1 tsp salt
- 3 cups all-purpose flour, about
- 1/2 Tbsp olive oil
- 1/2 Tbsp cold water
- 1 egg white
- In large bowl, add warm water and yeast. Stir. Add sugar, 2 Tbsp. rosemary, and salt. Stir again. Mix in 2 cups of flour. Slowly add remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 3 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 45 minutes.
- Punch down dough. Turn dough out onto lightly floured board and quickly knead for 2 minutes or until the bubbles are out of the bread. Cut dough in half. Shape each half into a flat oval and place on greased baking or cookie sheet.
- In a small bowl, mix olive oil, 1/2 Tbsp cold water, and egg white. Brush mixture onto both breads. Sprinkle tops with 1/2 Tbsp rosemary. Let rise in warm, draft-free place for 30 minutes.
- Bake flatbreads at 425 degrees F for 30 minutes or until golden. Remove flatbreads from sheet and let cool on rack.