Crisp Rosemary Seasalt Flatbread

Photo: Redawna

Ingredients

1 3/4 cups unbleached all-purpose flour

1 tablespoon chopped rosemary plus 2 (6- inch) sprigs

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

cup oil plus more for brushing

sea salt

Preparation

Preheat oven to 450°F placing a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl.

Make a well in center.

Add water and oil and gradually stir into flour with a wooden spoon until a dough forms.

Knead dough gently on the countertop 4 or 5 times.

Divide dough into 3 balls 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; dough should be thin).

Lightly brush top with additional oil.

Sprinkle with sea salt.

Slide the parchment with the flatbread onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.

Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking).

Break into pieces.