Rosemary Flatbread

This is my recipe for our Friday night flatbread pizza. In this video, I bake it until browned, and I would serve this with hummus, pesto, tapanade or any other spread. When I make pizza, I partially bake it, add toppings, and then finish the pizza in the oven. Some pizza recipes are coming that use the flatbread, leek butter, and pesto recipes I have already posted…so stay tuned!

• 2 cups flour, + extra for dusting
• 1 packet of yeast, or 1 1/4 tsp of yeast
• 1/2 tsp salt
• 1 cup of warm water
• 4-5 sprigs of rosemary

1. Wash, strip, and mince the rosemary. Add it to a cup of water and steep for 15 minutes.
2. Add the rest of the ingredients to a mixer. Warm the water for 30 seconds in the microwave. Start the mixer on low and add the rosemary water.
3. The mixer blade should pick up all the dough and begin to knead it. If the dough is still sticky, just add flour, a little at a time, until the dough is a ball.
4. Let the mixer knead the dough for 3-4 minutes, or you can knead yourself on a clean floured surface.
5. Let the dough rise for an hour. Meanwhile heat the oven to 550 degrees. If your oven only goes to 500, that will be fine as well.
6. Punch down the dough and knead on a clean floured surface. Cut the dough into the size flatbread you would like. This recipe makes two medium pizza sizes, or three small flatbreads.
7. Begin to roll the dough out with a pie crust roller into a round or oblong shape.
8. Slip the flatbread onto a pizza stone or an upside down cookie sheet in the oven. The bread will puff up in places or all over, this is fine.
9. The flatbread is ready when it begins to brown in places on the top, about 10 minutes.
10. If you are making pizza, partially bake the dough for 3-5 minutes (depending on your oven temperature). Let the dough puff up, but take it out before any browning. Then add pizza toppings and bake another 5-10 minutes (depending on your choice of toppings).