Mediterranean flatbread with rosemary and extra virgin olive oil
Making rosemary flatbread with olive oil is fun and easy. The maximum cooking time is only 45 minutes, not too bad for a healthy snack. Both rosemary and olive oil have strong antioxidants and anti-inflammatory compounds as well as make the bread tastier.
Ingredients for 3 Servings:
230g plain flour
1 tablespoon rosemary, finely chopped
1 tablespoon baking powder
¾ tablespoon salt
75ml Ilias and Sons Original Blend EVOO plus more for brushing
Flaky sea salt
- Preheat oven to 450°F with a heavy baking sheet on rack in the center. Stir together the flour, chopped rosemary, baking powder and salt in a medium bowl. Make a well in the center, then add the water and oil and gradually stir into the flour with a wooden spoon until you have a dough. Knead it gently on a work surface 4 or 5 times.
- Divide the dough into 3 pieces, roll out one of them on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin). Meanwhile, cover the other two with plastic wrap.
- Lightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray for about 8-10 minutes until the flatbread turns pale golden and browned in spots. Transfer the flatbreads to a rack to cool. Repeat with the other pieces of dough.
Note: The flatbreads can be kept for two days at room temperature if cooled and then kept in an airtight container.