This crisp Rosemary Flatbread recipe is super easy to make. It’s delicious served with goat cheese and other dips and spreads.
This homemade flatbread is incredibly crisp and wonderful. When I’m serving these at a party, I often double the recipe because these little flatbread pieces go so quickly. You can tell by the look of them that they’re not store-bought, so they’re a big-time draw at a buffet table. Everyone loves these light and crisp, salty rosemary crackers!
How to make Rosemary Flatbread:
This is an easy, easy cracker flatbread recipe to make. Six simple ingredients are all you will need to make this flatbread. In a medium bowl, you’ll mix flour, fresh rosemary, baking powder, salt, water and olive oil. There is no yeast involved. No rising needed. The dough is simply mixed together and divided into three parts.
Each ball of dough is rolled out very thin on a piece of parchment paper and then brushed with oil and sprinkled with sea salt.
The dough on the parchment is slipped onto a hot baking sheet in the oven and baked for just about 8 minutes- until it’s golden brown and crisp. Then you’ll repeat with each ball of dough.
What are the best things to serve with this Rosemary Flatbread:
My favorite things to serve this flatbread is this recipe for Goat Cheese with Olives, Lemon and Thyme. It’s also really good served with my Marinated Eggplant appetizer. I often put the flatbread whole on the serving platter and let my guests break apart the flatbread themselves.
Here are a few more recipes featuring Rosemary:
- Phyllo Triangles with Gorgonzola and Rosemary
- Roasted Vegetable Rosemary Chicken Soup
- Rosemary Lemon Chicken Skewers
- Rosemary, Lemon and Feta Spread
- Roasted Shrimp with Rosemary and Thyme
- Grilled Swordfish with Rosemary
- Rosemary- Butternut Squash Pear Soup
- Rosemary Shortbread Cookies
Crisp Rosemary Flatbread
- 1 3/4 cups all purpose flour
- 1 tablespoon finely chopped fresh rosemary (plus two additional sprigs)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil, plus more for brushing
- flaky sea salt
- Preheat the oven to 450°F with a heavy baking sheet on rack in middle.
- In a medium bowl, stir together the flour, chopped rosemary, baking powder, and salt. Make a well in center, then add the water and oil and gradually stir into the flour mixture with a wooden spoon until a dough forms. Knead the dough gently on a work surface 4 or 5 times.
- Divide the dough into 3 pieces and roll out 1 piece (keep the remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be very thin).
- Lightly brush the top of the dough with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide the round (still on parchment) onto the preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer the 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).
- Break into pieces and serve.
- Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.