Rosemary Parmesan Country Flatbread-The Wimpy Vegetarian
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Rosemary-Parmesan Country Flatbread

Cuisine: bread


  • 6 3/4 ounces 1 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 ounces Parmesan cheese finely grated
  • 1 teaspoon minced fresh rosemary
  • 1/2 cup water
  • [url]Rosemary olive oil ∞[/url]
  • Malton salt flakes or coarse sea salt
  • Coarse ground black pepper


  • Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper. Combine the flour, salt, cheese, fresh rosemary, and water together in the bowl of a standing mixer, fitted with a paddle attachment. Mix on low until the dough starts to form, but you still have loose flour and cheese that hasn't been incorporated into the dough.
  • Empty the mixture out onto a lightly floured workspace, and knead until the dough comes together into a smooth ball, 2 - 3 minutes.
  • Flatten into a disk shape, and roll to the approximate size of a baking sheet. Place on the baking sheet.
  • Sprinkle a little rosemary olive oil over the surface, along with a few pinches of salt flakes or coarse sea salt, and a couple of twists of fresh pepper.
  • Bake for 15 minutes. Turn the baking sheet around and bake for another 5 minutes.
  • Serve with rosemary olive oil on the side.