rosemary flatbread

I’ve been kind of obsessed with rosemary lately. I blame it on the awesome rosemary bread I had up in Vacaville from the Nugget. Today’s sandwich put me over the top. I decided to make rosemary flatbread from a recipe I found on Smitten Kitchen for no other reason than to have more rosemary flavoured food in the house!



  1. 1 3/4 cups of flour – I used unbleached wheat flour
  2. 1/2 cup of water
  3. 1/3 cup of oil
  4. 1 tablespoon of rosemary – about 2 sprigs of rosemary
  5. 3/4 teaspoons of salt
  6. 1 teaspoon of baking powder


  • preheat oven to 450° and place cookie sheet or baking pan on middle rack
  • combine dry ingredients – flour, chopped rosemary, baking powder and salt
  • add water and oil
  • mix and knead dough a few times on clean surface – separate dough into three parts
  • wrap two in plastic wrap and take remaining portion and roll out on parchment paper
  • brush rolled out dough with olive oil, sprinkle with salt and a few rosemary leaves
  • pop in oven for about 8 minutes, remove, and repeat with two remaining portions

So tasty! Now, I have to make some kind of tapenade or dipping sauce to go with it.



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