If you ever wondered if you could make crackers here is the answer. Flatbread is more like a cracker, and this recipe delivers the satisfying crunch of a cracker along with nutritious rosemary (vitamins A &C, calcium, and iron) and olive oil (vitamin E; beautiful skin). Add a dash of sea salt, and you have a wonderful accompaniment for soups, salads, wine & cheese.
1 ¾ cups of unbleached all-purpose flour
1 Tbsp. chopped fresh rosemary plus 2 (6-inch) sprigs
1 tsp. baking powder
¾ tsp. pink salt
½ cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat the oven to 450 with a heavy baking sheet on rack in the middle
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl.
Make well in the 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 to 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, the dough should thin).
Lightly brush the top with additional oil and scatter small clusters of rosemary leaves on top, pressing slightly. Sprinkle with sea salt. Slide round (still on parchment) onto a preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not salt until just before baking). Break into pieces.
This flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Thanks to www.smittenkitchen.com