QUICK CRUNCHY ROSEMARY BREAD, a great alternative to bread or breadsticks, but often requires long and complex rising times. However, with my yeast-free recipe, you can prepare a crispy and aromatic dish in just a few minutes.
The quick crunchy rosemary bread recipe uses a few simple ingredients, including flour, olive oil, salt, and, of course, fresh rosemary. Thanks to the absence of yeast, it is crunchy and light, perfect to enjoy as an appetizer or snack.
To prepare the quick crunchy bread, simply mix the ingredients together and spread them on a baking tray. Bake for a few minutes and your crunchy bread will be ready to enjoy.
Join me in the kitchen today for the quick crunchy rosemary bread.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 sprigs rosemary
Steps
Place the flour in a bowl, add the salt, water, oil, and fresh chopped rosemary.
Mix well, knead a little in the bowl, then transfer to the counter and work it to make it softer.
Roll out the dough thinly, about 1/8 inch, place it on a baking sheet lined with parchment paper, and brush with oil.
Bake in a preheated oven at 428°F for 15-18 minutes.
Bon appétit
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Prepare a delicious rosemary flatbread without yeast in just a few minutes with my easy recipe. Perfect for an aperitif or a quick snack, the flatbread is crunchy and aromatic thanks to the fresh rosemary.
Quick Crunchy Rosemary Bread
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FAQ (Frequently Asked Questions) Quick Crunchy Rosemary Bread
What type of flour is best for crunchy bread?
Whichever you prefer, even whole wheat, semolina, or 0.
Can I substitute rosemary with other herbs?
Of course, oregano, mint, chives, whichever you prefer.
Is the yeast-free crunchy bread lighter than the one with yeast?
It is more digestible and quicker.
Can I store it for a few days or should I eat it right away?
If you can, you can store it, but it is best eaten fresh.
