Herbed Flatbread
These crackers are as versatile as they are delicious. Serve them alongside soups and stews in winter or accompanying salads in spring. They are a perfect addition to cheese plates, and they can even act as a vehicle for your favorite dip. Top your flatbread with rosemary, thyme, or whatever herb you have on hand.
Ingredients
- 1 cup warm water (about 110 degrees)
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour, plus more for surface and hands
- 3 tablespoons extra virgin olive oil, plus more for bowl
- Coarse salt
- 1 teaspoon sugar
- 1 large egg, whisked with 1 tablespoon water, for egg wash
- Sea salt, for sprinkling
- ¼ cup rosemary or thyme (or a combination)
Instructions
- Place water in a medium bowl, sprinkle with yeast.
- Let stand until foamy, about 5 minutes.
- Stir in flour until dough forms.
- Turn out dough onto a lightly floured surface, knead with floured hands until smooth, about 2 minutes.
- Transfer to a lightly oiled bowl and cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume, about 1 hour.
- Preheat oven to 350 degrees.
- Divide dough into 16 equal pieces, cover with plastic wrap.
- Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface, transfer to a parchment lines baking sheet.
- Brush with egg wash, sprinkle with sea salt and herbs.
- Repeat with remaining dough, arranging 4 pieces per sheet.
- Bake, rotating sheets halfway through until crisp and golden, 18 to 22 minutes.
- Let cool on sheets on a wire rack.
Quick Notes
Can be stored in an airtight container at room temperature for up to 3 days.
Time: Active time: 30 minutes Total time: 2 hours
Servings: 12
