Crisp Rosemary Seasalt Flatbread
By: Redawna
Published: Tuesday, February 15, 2011 - 4:34pm

Ingredients




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

Preparation

1 Preheat oven to 450°F placing a heavy baking sheet on rack in middle. 2 Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. 3 Make a well in center. 4 Add water and oil and gradually stir into flour with a wooden spoon until a dough forms. 5 Knead dough gently on the countertop 4 or 5 times. 6 Divide dough into 3 balls and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). 7 Lightly brush top with additional oil. 8 Sprinkle with sea salt. 9 Slide the parchment with the flatbread onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. 10 Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). 11 Break into pieces.