The crunchy rosemary flatbreads are much more than just a bread substitute, they’re a true delight, so golden and savory, capable of becoming addictive from the first bite.
The real strength of this recipe lies in its extreme ease of execution. You don’t need to be a master baker to achieve a professional result, and with just a few simple ingredients such as flour, water, wine, a good extra virgin olive oil, baking powder for savory recipes, and, of course, rosemary, you can bake artisan flatbreads that have nothing to do with pre-packaged ones.
The preparation is quick and intuitive, perfect even for those with little time but who don’t want to give up on the pleasure of “homemade”.
They are perfect to keep in your bag or on your desk for an afternoon break that recharges you with flavor, or to serve at the table during a dinner with friends to accompany cold cuts, fresh cheeses, or a good hummus.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/4 cup white wine
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 1/4 cups all-purpose flour
- 1/2 tsp fine salt
- 1 tbsp instant yeast for savory preparations
- to taste coarse salt (on top)
- to taste rosemary (ground)
Tools
- 1 Bowl
- 1 Hand Whisk danish
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Baking Tray
- 1 Metal Scraper
- 1 Cooling Rack
Steps
Preparing the crunchy rosemary flatbreads is really quick and easy to do, and does not require any special equipment as the dough is easily worked by hand.
First, collect the liquids in a bowl, then mix the water, wine, and oil together. Dissolve the salt into this mixture.
Sift the flour and the yeast, and begin to incorporate the dry ingredients, including the rosemary, little by little into the liquids.
Work the dough initially with a Danish whisk or a simple fork, then, when the dough has taken shape, transfer it to a work surface and knead by hand until you obtain a smooth and homogeneous dough.
Place the dough on a sheet of parchment paper and, with the help of a rolling pin, roll it out to a thickness of about 1/8 inch, trying to obtain a regular rectangle.
Transfer the parchment paper with the dough onto a baking tray and use a dough scraper to score the dough to pre-form your crunchy rosemary flatbreads, without cutting through the dough.
Prick the entire surface of the dough with a fork and brush it with oil, sprinkle with more dried oregano and a few grains of coarse salt.
Bake in a preheated static oven at 392°F for 15-20 minutes.
Once baked, let your crunchy rosemary flatbreads cool on a cooling rack, and only when they are completely cooled, break the dough along the pre-formed lines before baking (use a scraper if necessary).
Your flatbreads are now ready to be enjoyed in all their goodness 😉.
Storage
The crunchy rosemary flatbreads keep perfectly for 3-4 days. The trick is to wait until they are completely cool and then store them in an airtight container or in a paper bag (like a bread bag) inside a tin box. If they lose their crispness, pop them in a hot oven for 2 minutes before serving.
FAQ (Questions and Answers)
Can I use fresh rosemary instead of dried?
Absolutely yes, my advice is to chop it with a knife and let it infuse for a few minutes in the same oil you’ll use for the recipe.
How can I make them really crunchy and not chewy?
The secret is the thickness. The dough must be rolled out very thin (about 1/8 inch). Also, pricking the surface with a fork prevents excessive air bubbles from forming that could leave them soft in the center. Finally, once baked, let them cool on a rack: if you leave them in a hot tin, the residual moisture will soften them.
Can I replace 00 flour with whole wheat or type 1?
Certainly! With whole wheat flour, you’ll have a more rustic and toasted flavor. In this case, however, keep in mind that less refined flours absorb more liquid: you may need to add 1-2 tablespoons more water than the original recipe to achieve an elastic dough.
Can I prepare the dough in advance?
Yes, you can prepare the dough and store it in the refrigerator, wrapped in plastic wrap, for up to 24 hours. Before rolling it out, let it come to room temperature for at least 30 minutes, otherwise, it will be difficult to roll.
