Holiday season is upon us. The Salvation Army bell ringers have set up on Wells by my apartment. Christmas decorations fill the stores. Thanksgiving Menus are being finalized and shopping lists created. For the first time in my life I am getting to enjoy the holidays without finals looming, outlines to write and papers/memos to finalize. Needless to say, I’m feeling the holiday cheer. I’m sure that you have read about people’s turkey methods, pumpkin pie masterpieces and creative uses for the cranberry. However, I am hear to tell you about a simple recipe that you could whip up to have as munchies in the kitchen while cooking your feast.
I made a double batch of this Rosemary Flatbread a few weeks ago for a Halloween party but I think it would be a great thing to have around for the holidays. It is simple to whip up and it is far more satisfying than anything that you could find in from a cracker box. It would be perfect on a holiday hors d’oeurves table or just around to munch on while cooking. I did use my pizza stone to cook them up on the oven. If you make pizza (from a box or homemade) with any kind of regularity, a stone is a great investment. Throw it on your holiday wish list.
Rosemary Flatbread (printable recipe)
Recipe adapted from Gourmet
1 3/4 cups 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 or kosher
Preheat oven to 450°F with a pizza stock or 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. Pour dough onto a well floured work surface and knead dough gently 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece on a sheet of parchment paper into a 10-inch round. It doesn’t need to be perfect because the flatbread looks rustic but make sure its thin.
Lightly brush top with additional olive oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated pizza stone or baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment or save for use for another batch like I did) 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. Try not to eat all at once, which will be difficult.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.