Best 7 Simple Rosemary Flatbread Recipes

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Indulge in the delightful simplicity of rosemary flatbread, a culinary masterpiece that tantalizes the taste buds with its crispy crust, aromatic herbs, and savory toppings. This versatile dish, originating from the Mediterranean region, has captured hearts worldwide with its ability to elevate any occasion, from casual gatherings to elegant dinner parties. Embark on a culinary journey as we present a collection of rosemary flatbread recipes, each offering unique flavor combinations and textures to satisfy your cravings.

In the first recipe, we introduce a classic rosemary flatbread that pays homage to tradition. Simple yet exquisite, this flatbread combines the earthy notes of rosemary with the richness of olive oil and a touch of sea salt. The result is a crispy, golden-brown crust that shatters upon every bite, revealing a soft and chewy interior.

For those seeking a more robust flavor profile, our second recipe incorporates a vibrant medley of Mediterranean herbs, including thyme, oregano, and basil. This aromatic flatbread is complemented by a tangy tomato sauce and a generous helping of melted cheese, creating a symphony of flavors that will leave you craving more.

If you prefer a vegetarian delight, our third recipe showcases the beauty of roasted vegetables. Colorful bell peppers, zucchini, and mushrooms are roasted to perfection and arranged atop a crispy flatbread, creating a vibrant and healthy meal. Drizzle with a balsamic glaze for an added touch of sweetness and acidity.

Craving something sweet? Our final recipe transforms the savory flatbread into a delectable dessert. A sweet and tangy berry compote is spread across a crispy flatbread, topped with a dollop of whipped cream and a sprinkle of fresh berries. This delightful treat is perfect for satisfying your sweet tooth or impressing your guests with a unique dessert experience.

Prepare to be captivated by the versatility and flavor of rosemary flatbread as you embark on this culinary adventure. Each recipe offers a distinct taste sensation, guaranteeing an unforgettable dining experience. So, gather your ingredients, preheat your oven, and let's embark on a journey of culinary exploration.

Let's cook with our recipes!

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS



Crispy Rosemary Sea Salt Flatbread Crackers image

Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 32m

Yield 60

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
  • Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
  • Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
  • Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
  • Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g

ROSEMARY FLATBREADS



Rosemary Flatbreads image

My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup plus 1/3 cup warm water (110° to 115°), divided
1/2 teaspoon honey
2 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
TOPPING:
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt

Steps:

  • In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ROSEMARY FLAT BREAD



Rosemary Flat Bread image

Provided by Rose Levy Beranbaum

Categories     Bread     Mixer     Side     Bake     Rosemary     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (12- by 5- by 1/2-inch) flat bread

Number Of Ingredients 14

2 1/2 cups (13.25 ounces/371 grams) Gold Medal "Better for Bread" flour*
1/4 cup (1.25 ounces/35 grams) whole-wheat flour
1 1/4 teaspoons instant yeast (also known as rapid-rise or bread machine yeast)
1 1/2 teaspoons fine sea salt
1 1/2 cups (12 ounces/336 grams) water, room temperature (70 to 90°F)
1 teaspoon honey
1/4 cup plus 4 teaspoons (2 ounces/56 grams) extra-virgin olive oil
Vegetable oil or nonstick vegetable-oil spray
2 tablespoons fresh whole rosemary needles
2 teaspoons coarse sea salt such as fleur de sel
1 teaspoon freshly ground black pepper
*If unavailable, substitute 1 1/4 cups bread flour and 1 1/4 cups unbleached all-purpose flour
Special Equipment
stand mixer fitted with whisk attachment and dough hook, 3-quart or larger bowl or dough-rising container, masking tape, heavy baking sheet, baking stone or second heavy baking sheet, large aluminum-foil-lined cast-iron pan or heavy, rimmed baking pan

Steps:

  • Mix and knead dough:
  • In bowl of stand mixer fitted with whisk attachment, whisk together bread flour, whole-wheat flour, and yeast, then whisk in sea salt. Whisk in water, honey, and 1/4 cup olive oil.
  • Attach dough hook to stand mixer and mix on low (#2 on Kitchen Aid) until dough begins to pull away from sides of bowl, about 3 minutes. (Dough should be very sticky to touch and should not pull away from bowl completely. However, if dough does not pull away at all, gradually beat in up to 1/4 cup additional flour.)
  • First rise:
  • Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes. Using oiled hands, transfer dough to lightly oiled work surface. Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Cover bowl tightly with plastic wrap. Let dough rise until doubled in size and depression holds when pressed gently with fingertip, about 30 minutes to 1 hour.
  • Shaping and second rise:
  • Brush heavy baking sheet with 2 teaspoons olive oil. Transfer dough to sheet and, using fingertips, very gently press into 12-by 5-by 1/2-inch rectangle. Brush top of dough with remaining 2 teaspoons olive oil.
  • Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rise in warm place until doubled in size and depression very slowly fills in when pressed gently with fingertip, about 1 hour.
  • Bake bread:
  • While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 475°F for 1 hour.
  • Using fingertips, deeply dimple dough all over. Sprinkle with rosemary, coarse salt, and pepper. Quickly transfer baking sheet to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
  • Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted into center comes out clean (instant-read thermometer inserted into center will register about 210°F), 12 to 15 minutes. Transfer bread from baking sheet to rack to cool completely. Serve warm or at room temperature.
  • Chef's Notes:
  • •Dough rises best around 75°F to 80°F. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then transfer to a large, re-sealable freezer bag that's been coated with vegetable oil or nonstick vegetable-oil spray. Leave a small end of the bag unsealed to allow for gas to escape during fermentation and refrigerate the dough overnight. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
  • THE DOUGH PERCENTAGE:
  • Flour: 100% Water: 70.6% Yeast: 0.81% Salt: 1.8% Oil: 1.1%

SIMPLE ROSEMARY FLATBREAD



Simple Rosemary Flatbread image

Make and share this Simple Rosemary Flatbread recipe from Food.com.

Provided by WaterMelon

Categories     Breads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups all-purpose flour, more
flour, for kneading
2 teaspoons kosher salt
1 tablespoon fresh rosemary, chopped
1 teaspoon extra virgin olive oil
1 1/4 cups water

Steps:

  • Combine flour, salt and rosemary in a large bowl.
  • Stir in water and oil until dough comes together.
  • Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
  • Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
  • Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
  • On a lightly floured surface, divide the dough into 6 portions.
  • Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
  • Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
  • Repeat the cooking process with the remaining 5 dough portions.

CRISP ROSEMARY FLATBREAD



Crisp Rosemary Flatbread image

Provided by Maggie Ruggiero

Categories     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) 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 such as Maldon

Steps:

  • Preheat oven to 450°F with a heavy baking sheet on rack in middle.
  • Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  • Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
  • Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer 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.

ROSEMARY FLATBREAD



Rosemary Flatbread image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 4 individual flatbreads

Number Of Ingredients 15

1 teaspoon active dry yeast
3/4 cup warm water (about 110 degrees F)
4 tablespoons olive oil
2 tablespoons roughly chopped fresh rosemary
1 tablespoon minced garlic
2 cups flour
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
4 ounces thinly-sliced medium-rare roast beef
A couple of slices of Provolone cheese
2 (1/4-inch) slices of grilled red onion
2 Italian Roma tomatoes, halved and roasted
1/4 cup fresh horseradish mayonnaise
Zaps potato chips

Steps:

  • Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.

RHUBARB ROSEMARY FLATBREAD



Rhubarb Rosemary Flatbread image

I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories     Snacks

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon quick-rise yeast
1 teaspoon sugar
1 cup warm water (110° to 115°)
3 to 4 rhubarb ribs, trimmed
3 to 3-1/2 cups all-purpose flour
4 tablespoons olive oil, divided
1-1/2 teaspoons sea salt, divided
3 fresh rosemary sprigs, divided
1 large egg, room temperature
1/8 teaspoon freshly ground pepper
Honey, optional

Steps:

  • In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.

Nutrition Facts : Calories 251 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Choose the right flour: Use a combination of all-purpose flour and bread flour for a crispy crust and chewy interior.
  • Activate the yeast properly: Proof the yeast in warm water and sugar before adding it to the dough. This will ensure that the yeast is active and will help the dough rise properly.
  • Knead the dough until it is smooth and elastic: This will help develop the gluten in the flour and give the bread a chewy texture.
  • Let the dough rise in a warm place: Cover the dough with plastic wrap and let it rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • Shape the dough into a flatbread: Roll out the dough into a 12-inch circle. You can also use your hands to shape the dough into a flatbread.
  • Top the flatbread with your favorite ingredients: Brush the flatbread with olive oil and sprinkle with rosemary, salt, and pepper. You can also add other toppings, such as cheese, vegetables, or meat.
  • Bake the flatbread until it is golden brown: Bake the flatbread in a preheated oven at 450°F for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

Rosemary flatbread is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can make a rosemary flatbread that is sure to impress your friends and family.

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