Rosemary Flatbread

This Jewish flatbread is very similar to Italian focaccia, and is a wonderful accompaniment to any holiday meal.

Preparation time: 10 minutes + 5 minutes resting
Cooking time: 25 minutes
Per serving:
Calories: 129
Fat: 3.7 g. (26% of calories)
Fiber: 0.9 g.
Cholesterol: 0 mg.
Sodium: 89 mg.

1 cup warm water (130 degrees F)
1 package quick-rise yeast
1 tsp honey
2 1/2-3 cups unbleached flour
3 tbsp extra-virgin olive oil
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1 1/2 tsp salt

In a large bowl, stir together the water, yeast and honey. Add 1 cup of the flour. Beat well with a wire whish until smooth and creamy. Let rest at room temperature for 5 minutes.

Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour. Whisk hard for 3 minutes or until smooth. Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed.

Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.

Coat a baking sheet with no-stick spray. Place the dough on the baking sheet and shape into a 9″ round that’s 1″ thick. Brush with the remaining 1 tablespoon oil.

Bake at 400 degrees F for 20 to 25 minutes, or until golden brown.

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