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Crisp Rosemary and Thyme Flatbread

February 22, 2012

Do you eat a lot of cheese and crackers?  We do.  Whenever we have a slight hunger hit we usually go for the cheese and crackers.  It is a great snack simply because it is so easy to prepare.

The other day we were hungry but had no crackers in the house so I turned to this Crisp Rosemary and Thyme Flatbread.  Flatbreads are more cracker than bread.  I have a difficult time calling a bread a bread if it contains no yeast, you know what I mean?  This flatbread comes together very quickly and bakes in about 10 minutes so if you find yourself in desperate need of some crackers make flatbread 🙂 You can easily change the fresh herbs to better suit your tastes as well.  Oregano and basil would be lovely as well.  This flatbread is perfect for picnics or lazy afternoons where you don’t feel like spending hours in the kitchen.

Crisp Rosemary and Thyme Flatbread

Ingredients

1 3/4 cups all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1/2 tablespoon fresh thyme plus a whole sprig
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

To Prepare

Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, thyme, 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. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary and thyme leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) 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.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Makes 3 – 10-inch flatbreads

Adapted Ever So Slightly From SmittenKitchen

If you are looking for a thin cracker like bread that pair perfectly with cheese and wine, stop right here 🙂
You may also enjoy Flatbreads with Thyme, Honey, and Sea Salt.

From our kitchen to yours,
Sydney Jones

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8 Comments leave one →
  1. February 22, 2012 3:04 pm

    how ridiculously easy! must try. thanks for sharing!

  2. February 22, 2012 5:07 pm

    After this post I am so ready for the wine, cheese and the crispy flatbread. Quality store bought crackers are just getting to expensive, so this post will help with the budget and I am sure it tastes much better than store bought. Also, easy peasy when compared to making little crackers. Great post-yum!

    • February 23, 2012 2:35 pm

      I totally agree about the quality of store bought crackers, but not just crackers it seems to be the case with just about everything that is store bought. I am glad that it may help you, it helps me keep within my budget, that’s for sure 🙂 I hope you give this a try and I also hope you enjoy it Tina, you deserve it 🙂

  3. February 23, 2012 2:59 am

    I need some tapenade with this – looks simply delicious and light 😀

    Cheers
    Choc Chip Uru

    • February 23, 2012 2:37 pm

      I used a cranberry chutney with mine, it was delicious! Tapenade would be just as incredible 🙂

  4. February 25, 2012 9:29 pm

    Oh, what a wonderful bread! It looks like the perfect thing to use my textured rolling pin for which I got a few months ago! Thanks for the idea Sydney – I’m going to be doing these soon!

    • February 26, 2012 2:12 pm

      Awesome Charles 🙂 I love this flatbread/cracker, it is so crisp and delicious! Have fun with your rolling pin 🙂

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