Introduction
Rosemary Garlic Flatbread with Sea Salt is a dish that promises to tantalize your taste buds with its perfect blend of crisp edges and tender interior. The olive oil, fresh rosemary, and hint of garlic come together to create an irresistible flatbread that can be enjoyed on its own or as a base for a variety of toppings. Whether you serve it as an appetizer, a side dish, or use it as a foundation for roasted vegetables and cheese, this flatbread offers versatility and flavor in every bite.
In this article, we will guide you through the steps to create this aromatic flatbread at home. From its origins to the ingredients you’ll need, as well as different variations to try, we’ve got all the details covered. So, let’s dive in and explore this delightful recipe that will surely become a staple in your kitchen.
What is Rosemary Garlic Flatbread with Sea Salt?
Rosemary Garlic Flatbread with Sea Salt is a savory, herby bread that is both light and crispy. The flatbread is infused with olive oil, garlic, and fresh rosemary, with a sprinkle of sea salt to enhance its natural flavors. This dish is simple yet packed with flavor, making it perfect for various occasions such as gatherings, dinner parties, or a quick snack. It’s also an excellent companion for cheeses, dips, or as a side to your favorite meals.
The Origin of Rosemary Garlic Flatbread with Sea Salt
The roots of flatbreads can be traced back to ancient civilizations. In fact, the first flatbreads were likely created by early humans who would flatten dough and cook it on hot stones or in an open fire. These early forms of flatbreads were simple and made from the most basic ingredients—flour, water, and salt.
Over the centuries, flatbreads have evolved, with different regions adding their own unique twists. Rosemary, garlic, and sea salt are Mediterranean staples, which have long been used in cooking for their aromatic properties and ability to elevate flavors. This particular flatbread recipe combines the rich history of flatbreads with these timeless Mediterranean flavors to create something truly special.
Ingredients with Quantities
For the Dough:
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup (180 ml) warm water (about 100°F / 38°C)
- 1 tsp honey or sugar
- 2 cups (250 g) all-purpose flour (plus more for dusting)
- 1 tsp salt
- 2 tbsp olive oil (plus more for brushing)
For the Topping:
- 2 tbsp olive oil
- 2 cloves garlic, minced or finely grated
- 1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried)
- Flaky sea salt, to finish
Step-by-Step Directions and Preparation Method
1. Activate the Yeast
Start by activating the yeast, which is crucial to getting the dough to rise properly. In a small bowl, combine the warm water, yeast, and honey (or sugar). Stir gently, and then let the mixture sit for 5–10 minutes. You’ll know it’s ready when it becomes foamy. This means the yeast is activated and ready to work its magic.
2. Make the Dough
In a large bowl, or in the bowl of a stand mixer if you’re using one, combine the flour and salt. Stir the dry ingredients to ensure they are evenly mixed. Then, add the activated yeast mixture and olive oil into the bowl. Stir the mixture together until a soft dough forms. If you’re using a stand mixer, use the dough hook to mix the ingredients.
Once the dough has formed, transfer it to a clean surface and knead it for 6–8 minutes by hand or with the mixer. The goal is to develop a smooth and elastic dough. If you knead by hand, ensure you sprinkle a little extra flour to prevent sticking. Once kneaded, lightly oil a clean bowl and place the dough inside. Cover it with a clean towel or plastic wrap and let it rise for 1 hour, or until it doubles in size.
3. Prepare the Topping
While the dough rises, prepare the topping mixture. In a small bowl, combine the olive oil, minced garlic, and chopped rosemary. Allow it to sit while the dough rises to infuse the oil with the garlic and rosemary flavors. This step adds a depth of aroma that makes this flatbread stand out.
4. Shape the Flatbread
Once the dough has risen, punch it down to release the air. Then, divide it into 2 or 3 pieces, depending on how large you want your flatbreads. Roll each piece into a rough oval or rustic rectangle shape on a floured surface, aiming for a thickness of about ¼ inch. If you want a larger flatbread, you can leave the dough in one piece and roll it out to your desired size.
5. Assemble the Flatbread
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up. Once the dough is shaped, transfer the flatbread to a parchment-lined baking sheet or directly onto a preheated pizza stone. Brush the flatbread generously with the rosemary-garlic oil mixture. Be sure to add the minced garlic and chopped rosemary bits to give it a flavorful topping. Then, sprinkle lightly with flaky sea salt for that perfect finish.
6. Bake
Place the flatbread in the oven and bake for 10–12 minutes. You’ll know it’s ready when the flatbread puffs up, becomes golden, and the edges turn crisp.
7. Serve
Once baked, remove the flatbread from the oven and let it cool slightly. If desired, you can brush it with a little extra olive oil for added flavor and sheen. Slice into wedges and serve warm. Enjoy it as a snack, side dish, or as a base for additional toppings like cheese, olives, or roasted vegetables.
Variations & Tips
- Cheesy Flatbread: Add some grated Parmesan or feta cheese on top of the dough before baking for an extra layer of flavor. The cheese will melt into the flatbread, adding richness.
- Softer Flatbread: For a softer, chewier version, brush the flatbread with olive oil after it’s baked instead of before. This keeps the bread softer and adds moisture.
- Toppings: Consider topping the flatbread with ingredients such as caramelized onions, olives, roasted red peppers, or even sautéed mushrooms for added flavor.
- Grilled Version: If you want a smoky flavor, you can grill the flatbread instead of baking it. Place it on a hot grill for 2–3 minutes on each side for a unique twist.
FAQs (Frequently Asked Questions) About Rosemary Garlic Flatbread
1. Can I make this flatbread ahead of time?
Yes! You can make the dough a day ahead and let it rise in the refrigerator. Just make sure to bring it back to room temperature before shaping and baking.
2. Can I freeze rosemary garlic flatbread?
Absolutely. Once baked and cooled, you can freeze the flatbread in an airtight container or plastic wrap for up to 3 months. To reheat, bake it at 350°F (175°C) for 5–10 minutes.
3. Can I use gluten-free flour for this recipe?
You can try substituting all-purpose flour with a gluten-free flour blend, but the texture may differ slightly. Look for a blend designed for baking to get the best result.
4. How do I store leftover flatbread?
Store leftover flatbread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it and reheat it in the oven or microwave before serving.
Conclusion
Rosemary Garlic Flatbread with Sea Salt is the perfect combination of crispy edges and tender, flavorful interior. Infused with olive oil, fresh rosemary, and garlic, this flatbread is a versatile dish that can be served on its own or with a variety of toppings. Whether you’re preparing it for a party, as a side dish, or a base for roasted vegetables and cheese, it will surely be a hit.
The recipe is simple yet impressive, and with the variations and tips shared, you can make it even more exciting. So, gather your ingredients, activate the yeast, and start baking this delightful rosemary garlic flatbread. Your taste buds will thank you!
Print
Rosemary garlic Flatbread with Sea Salt: A Savory, Aromatic Delight
- Total Time: 1 hr (including resting time)
- Yield: 8 pieces 1x
- Diet: Vegetarian
Description
Discover a simple and flavorful Rosemary Garlic Flatbread with Sea Salt recipe. Perfect for appetizers or side dishes, with a crispy, tender texture.
Ingredients
For the Dough:
2¼ tsp (1 packet) active dry yeast
¾ cup (180 ml) warm water (about 100°F / 38°C)
1 tsp honey or sugar
2 cups (250 g) all-purpose flour (plus more for dusting)
1 tsp salt
2 tbsp olive oil (plus more for brushing)
For the Topping:
2 tbsp olive oil
2 cloves garlic, minced or finely grated
1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried)
Flaky sea salt, to finish
Instructions
1. Activate the Yeast
In a small bowl, combine warm water, yeast, and honey. Stir gently and let sit for 5–10 minutes, until foamy.
2. Make the Dough
In a large bowl (or stand mixer with a dough hook), mix flour and salt.
Add the yeast mixture and olive oil. Mix until a soft dough forms.
Knead for about 6–8 minutes (by hand or mixer) until smooth and elastic.
Lightly oil a clean bowl, place the dough inside, cover, and let rise for 1 hour or until doubled in size.
3. Prepare the Topping
In a small bowl, combine olive oil, minced garlic, and chopped rosemary. Let sit while the dough rises to infuse the oil.
4. Shape the Flatbread
Preheat oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.
Punch down the dough and divide it into 2–3 pieces (depending on desired size).
Roll each piece out on a floured surface into an oval or rustic rectangle, about ¼ inch thick.
5. Assemble
Place the rolled dough on a parchment-lined baking sheet (or directly on the hot stone).
Brush generously with the rosemary-garlic oil mixture, including the bits of garlic and herbs.
Sprinkle lightly with flaky sea salt.
6. Bake
Bake for 10–12 minutes, until puffed, golden, and crisp around the edges.
7. Serve
Brush lightly with more olive oil if desired. Slice into wedges and serve warm.
Notes
Crispy on the edges and soft in the center, this fragrant flatbread is perfect alongside soups, salads, or dips. Serve it warm with olive oil for dipping, or use it as a base for your favorite toppings.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Bread, Appetizer
- Method: Baking or Pan-Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: None
Keywords: Garlic Flatbread, Rosemary Flatbread, Garlic Sea Salt Flatbread
