I called them rosemary flatbreads, but the first choice was ‘rosemary clouds’ which says a lot about how soft and delicate they are. Oh my, how much I liked them. Actually, how much we liked them since everyone devoured them with great satisfaction. Their preparation is very simple (especially if the dough is made with a stand mixer) but, obviously, it’s not a quick recipe. Have you ever heard of a quick leavened recipe? No! It’s a perfect oxymoron. Once ready, fill them as you like, place them on a nice board, and serve them. They will be perfect for a snack with friends or a delightful Sunday brunch.

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Difficulty: Medium
Cost: Inexpensive
Rest time: 3 Hours
Preparation time: 40 Minutes
Portions: 8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Rosemary Flatbreads

For the dough, I used dry yeast, but fresh yeast is also fine; in this case, use 15 g. Clicking HERE you’ll find an article explaining how to calculate the correspondence between the two types of yeast.

4 cups all-purpose flour
1 tsp dry yeast
1 cup water
2 tsp salt
2 oz lard
2 tsp rosemary (net weight)
granulated garlic (optional)
extra virgin olive oil
deli meats of choice (for filling)

Tools

I prepared the dough for these rosemary flatbreads with a stand mixer, but you can also knead by hand by first working the ingredients in a bowl and then on the work surface.

Stand Mixer
Hand Whisk
1 Bowl
Rolling Pin
Brush
2 Baking Sheets

Preparation of Rosemary Flatbreads

Pour the flour into the bowl of the stand mixer, add the dry yeast, and mix with a small hand whisk.
Add the water and start kneading with the dough hook.
When the mixture has compacted, also add the salt and lard.
Then knead for a long time, always with the hook, until you obtain a smooth and homogeneous dough that clings to the hook.
Transfer the dough onto the work surface, work it a few moments with your hands, and shape it into a ball.
Place it inside a large bowl, cover with cling film, and let it rise until it doubles in volume in a warm place away from drafts. The rising time depends greatly on the room temperature and can vary from two to four hours.
After the first rising time has passed, transfer the dough to the floured work surface and roll it out with a rolling pin to form a rectangle of about 20 × 14 inches.
Brush the dough with olive oil, sprinkle it with finely chopped rosemary and granulated garlic. The latter is absolutely optional but really perfect.
At this point, roll the rectangle starting from the long side.
Then cut it into slices about 1.5 inches in height.
Place the rosemary flatbreads on two baking trays lined with parchment paper and let them rise for another hour.
Finally, bake the flatbreads in a preheated static oven at 350°F for 18-20 minutes. Once ready, take them out, let them cool slightly, then cut them in half and fill them as you like. I used cured ham and prosciutto, but any other deli meat or cheese will do. Enjoy! Paola
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