Farmhouse Rosemary-Parmesan Flatbread
A simple flatbread recipe flavored with a little Parmesan cheese and rosemary. It's finished with a drizzle of oil.
Servings: 4 servings
Equipment
- Kitchen scale
- Whisk
- rolling pin
Ingredients
- 6 ¾ ounces all-purpose flour, (1 ½ cups)
- ¼ teaspoon kosher salt
- 3 ounces Parmesan cheese, finely grated
- 1 teaspoon minced fresh rosemary
- ½ cup water
- 2 teaspoons extra virgin olive oil
- ½ teaspoon Malton salt flakes or coarse sea salt
Instructions
- Preheat the oven to 400˚ F, and line a baking sheet with parchment paper.
- Whisk together the flour, salt, cheese and fresh rosemary in a large mixing bowl. Add the water a little at a time, using a fork and your fingers to mix it into the flour mixture, until a ragged dough starts to form.
- Empty the mixture out onto a lightly floured workspace, and knead with your hands until the dough comes together into a smooth ball, about 2 - 3 minutes.
- Flatten into a disk shape, and roll to about ⅛" thick. Place on the prepared baking sheet.
- Sprinkle a little olive oil over the surface, along with a few pinches of salt flakes or coarse sea salt.
- Bake for 15 minutes. Turn the baking sheet around and bake for another 5 minutes.
- Serve with olive oil on the side.