Flatbread, Crispy Rosemary

By fsilver4

This is a demo. Do not roll out the dough all at once, it will dry out. Do each roll after the first one bakes. This bread can be made two days in advance and kept in an airtight container at room temperature.

Ingredients

• 1 3/4 cups unbleached all-purpose flour
• 1 tablespoon chopped rosemary plus 2 (6 inch) sprigs
• 1 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/2 cup water
• 1/3 cup olive oil plus more for brushing
• Flaky sea salt

Preparation

Step 1

Preheat oven to 450* with a heavy baking sheet on rack in middle.

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 to 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper until thin. Shape should be rustic, the importance is that it is thin.

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide the bread, with parchment paper intact, onto the preheated baking sheet and bake until golden and browned in spots, about 8 to 10 minutes. Transfer bread (discard parchment paper) onto a cooling rack to cool. Roll out the next piece of dough on a fresh parchment paper and lightly brush with oil, scatter with rosemary, pressing lightly and sprinkle with sea salt. Break into pieces for serving