Rosemary Olive Oil Flatbread

Mmm, gourmet made easy. You simply must try these flatbreads with fig butter or dried figs and a slice of brie. Rosemary and the perfect companion to your favorite cheese…what more could one ask for?


  • 1 3/4 cups white whole wheat flour or whole wheat pastry flour
  • 1/4 chopped rosemary (or less..I just really love rosemary)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil
  • Garnish — olive oil, some fresh rosemary sprigs, course sea salt


Preheat oven to 450 F.

Mix all the dry ingredients (flour, rosemary, baking powder, salt). Make a well in the center and add the water and olive oil. Gradually stir in the wet with the dry ingredients. The dough will be oily and a little sticky.

Form the flatbreads into whatever shape you like. I used my hands and a rolling pin to form them into 5″ by 2″ rectangles, but I could also see them as rounds, or cut into small crackers with a pizza cutter. They’re best about 1/4 inch thick, and look good a little imperfectly formed (read “rustic”). Use a pastry brush to brush a little more olive oil on the surface, and sprinkle with sea salt and some fresh rosemary sprigs (push them in a little so they stick). Bake until golden in spots and around the edges, about 10 minutes.


3 responses

  1. Pingback: Flatbread Appetizers with Garlic-Roasted Butternut Squash, Rosemary, and Walnuts | Becca's Kitchen

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