Rosemary Flatbreads

Rosemary Flatbread


1 cup 

(240 ml) warm water (about 110 F/43 C)

1 teaspoon (5 ml) (2 ¾ gm) active dry yeast

3 cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more for rolling

3 tablespoons (45 ml) of extra virgin olive oil

coarse salt (I used 1 tsp.)

1 teaspoon (5 ml) (5 gm) sugar

1 large egg whisked with 1 tablespoon (15 ml) water, for egg wash

sea salt, for sprinkling

1/4 cup (60 ml) (7 gm) (¼ oz) fresh rosemary or thyme ( I used minced rosemary)

(homemade seasoned salt made by combining dried homegrown herbs with sea salt)


Directions:

Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms. Add the minced rosemary.

Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.


Preheat oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4"x10" (10cm x 26cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs (or homemade seasoned salt.)

Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.

Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.