Rosemary Flat Bread
Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.
YIELD
2 loavesPREP
35 minCOOK
30 minREADY
2 hrsThis is a stripped-down version of the Italian focaccia you’d grab from a Roman bakery, two square loaves crowned with fresh rosemary and a pinch of crunchy salt that crackles between your teeth.
The pantry-staple dough is the kind of bread that rewards patience over technique. Yeast, sugar, warm water, flour, and salt come together in 10 minutes of kneading (or 15 seconds in a food processor), then two slow rises do the real work of building flavor and texture.
Pressing the chopped rosemary lightly into the surface during the second rise is what locks it in. Otherwise the herbs roll off as the dough puffs up. The hot 450°F (230°C) oven gives you the contrast of crisp golden crust against tender chewy crumb that defines good flat bread.
Serve warm with olive oil and aged balsamic for dipping, or split and use as a sandwich bread.
Pro Tips
- Use water that’s warm to the touch but not hot, anything over 110°F (43°C) kills the yeast
- Let the dough rest a few minutes after dividing, this relaxes the gluten so you can press it into the pans without fighting it
- Don’t skip the second rise. The light interior depends on it
- Brush with olive oil instead of margarine for a richer, more authentic focaccia flavor
Variations
- Press halved cherry tomatoes into the dough alongside the rosemary
- Add caramelized onions or thinly sliced potato on top before the second rise
- Sprinkle with grated Parmesan or crumbled feta in the last 5 minutes of baking
Ingredients
Directions
Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 cup of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-inch square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450℉ (230℃). Lightly sprinkle salt over the loaves. Bake for 20 to 25 min, until lightly browned.
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