Thursday, October 2, 2014

Rosemary Flatbread


Rosemary Flatbread
I admit it.  I am a carboholic.  I love, love, love, love bread.  I'll use any excuse to have some.  This flatbread did not disappoint.  It's star is the rosemary, which has a wonderful flavor!  And, making your own flatbread is super, super easy.  It all starts with a frozen bread.  All you need to do is thaw the bread and then add the seasonings.

Look at that!  Sea salt, rosemary and olive oil are what goes into this flatbread.  It's wonderful with soups, as an appetizer or as a side dish.  

Originally from
Ingredients for 2 flatbreads:
1 loaf fromzen bread dough, thawed
3 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
4 Tbsp Parmesan cheese
1/2 tsp coarse sea salt

Preheat oven to 400 degrees.

Cut the defrosted loaf of bread in half.  Roll our each bread dough ball until you create a 9 x 13 rectangle.  Let dough rest for 10 minutes.

Grease a cookie sheet.  Place each flatbread onto the greased cookie sheet.  Use your fingertips to make dents all over the dough.  Brush each with olive oil.  Sprinkle with rosemary, Parmesan cheese and sea salt.

Bake for 20-25 minutes or until lightly browned.  Slice and serve.

I think you will really like having your own recipe for flatbread!

Celebrate the little things that make life sweet,
Linking up at all my favorite places.

No comments:

Post a Comment