Sea Salt and Rosemary Flatbread

Yesterday I bought a rosemary plant. He is just a little guy, pretty much just a sprig in a pot. I didn't use any of my new plant for this flat bread. I would have had to pull off all of his little leaves in order to have enough for the bread and then I'd just be left with a sad looking twig in a pot of dirt. However, you certainly could use fresh rosemary in this recipe, I am sure it would be quite delicious. This recipe was adapted from Smitten Kitchen . For her flatbread, she used one tablespoon chopped fresh rosemary in the dough and two sprigs for sprinkling.

I really like this bread because it comes together quickly, tastes delicious and smells absolutely wonderful. This bread goes perfectly with a warm bowl of soup especially on a chilly spring afternoon.

Sea Salt and Rosemary Flatbread
1 3/4 cup All-Purpose Flour
1 teaspoon dried Rosemary, plus more for sprinkling
1 teaspoon Baking Powder
3/4 teaspoons Salt (I used regular iodized salt)
1/2 cup plus 1 tablespoon Water
1/3 cup Olive Oil, plus more for drizzling
Sea Salt for Sprinkling
Semolina Flour for rolling out the dough

Preheat oven to 450 degrees F. Line baking sheet with parchment paper. Whisk together the flour, rosemary, baking powder and salt. Pour in the water and olive oil and stir until dough takes shape. Turn out onto a work surface sprinkled with semolina flour. Gently knead dough 3 -4 times. Divide dough into 4 pieces. Rolls out two pieces and place them on the prepared baking sheet. Drizzle with olive oil then spread oil around with the back of a spoon. Sprinkle with a little more rosemary and  some sea salt. Bake for 8-10 minutes. Cool on wire rack. Repeat with the other two pieces of dough.

Makes 4 pieces of flatbread

Recipe adapted from Smitten Kitchen where it was adapted from Gourmet, July 2008