I cook with extra virgin olive oil on a regular basis. It's a staple in my kitchen. With a variety of flavors and high smoke point, it's versatile in so many of my day to day recipes, from pan searing steak, to drizzling on salads to baking bread. This post is sponsored by Moms Meet, and my opinions are my own.
Rosemary flatbread with 100% Italian Extra Virgin Olive Oil
I love having fresh rosemary on hand, it's useful in so many recipes. This rosemary flatbread recipe is made in minutes with just 6 ingredients. The result is a cracker like flat bread that's good with dips, soups and more. You'll love it so much you'll even eat it by itself. I've made different variations of this recipe over the years, sometimes it's been more naan like. and sometimes more like a cracker. I think I first spotted in a magazine, but I couldn't tell you anymore.
Even if you don't have fresh rosemary like I do, the rest of the simple ingredients to make this crisp rosemary flatbread are likely in your kitchen. You'll need flour, fresh rosemary, baking powder, salt, water and olive oil.
If you aren't cooking with olive oil in your kitchen, you are missing out, especially when you are making savory breads.
What is Flavor Your Life?
The Flavor Your Life campaign is a way to educate North American consumers about authentic Extra Virgin Olive Oil and it's rich history and delicious properties that these oils display – and sharing the delicious Extra Virgin Olive Oil culinary culture that’s been harvested in Europe for generations.
The 100% Italian Extra Virgin Olive Oil used in this recipe is from Le Stagioni d’ Italia and is the first cold pressed olive oil from the first round of extraction of fresh, intact olives—it has not been heated during processing, so it retains its full nutritional value. It's vegan, gluten free, and contains no additives or preservatives. It has an amazing taste and is such a great addition to my flatbread. I can't wait to use it with steak!
What is Extra Virgin Olive Oil?
Extra virgin olive oil is made by pressing olive oil, without heat or chemicals; it’s known as the first cold pressed olive oil. Between use, store your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening.
Rosemary flatbread recipe
In a medium bowl, mix flour, fresh rosemary, baking powder, salt, water and olive oil. There is no yeast in this recipe, so you won't waste any snack time waiting for your dough to rise.
Divide the dough into 3 balls. Roll each ball of dough very thin on a piece of parchment paper. Brush the dough with brushed with 100% Italian Extra Virgin Olive Oil and sprinkle with coarse kosher salt. Sprinkle additional rosemary leaves on the dough and press in slightly. Do not oil or salt your flattened rounds until just before baking.
INGREDIENTS
1 ¾ cups all purpose flour
1 tablespoon finely chopped fresh rosemary (plus extra for sprinkling)
1 teaspoon baking powder
¾ teaspoon salt
½ cup water
⅓ cup 100% Italian Extra Virgin Olive Oil, plus additional for brushing
coarse kosher salt
INSTRUCTIONS
Preheat the oven to 450°F with a heavy baking sheet on the middle rack.
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 stir into the flour mixture with a wooden spoon until a dough forms.
Knead the dough about 4 or 5 times and separate into 3 balls. If it's easier to manage, you can also divide into 5-6 dough balls.
Roll out 1 ball on a sheet of parchment paper into a thin rustic shape, approximately 8 -10 inches.
Lightly brush the top of the rolled dough with additional 100% Italian Extra Virgin Olive Oil and scatter additional fresh rosemary leaves on top, pressing in slightly. Sprinkle with kosher salt.
Carefully slide the flattened dough (leave it on the parchment) onto the preheated baking sheet and bake until pale golden in spots, about 8 to 10 minutes.
Transfer the flatbread to a rack to cool, then make 2 more rounds each on fresh parchment.
Break the flatbread into cracker like pieces and serve by itself or your choice of dips or soup.
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