2 International Drive

Rye Brook, NY 10573

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Rosemary Flatbread

January 1, 2009



  • 1 cup warm water

  • 1 tsp. active dry yeast

  • 3 cups all-purpose flour

  • 3 Tbsp. extra virgin olive oil

  • 2 tsp. coarse salt

  • 1 tsp. sugar

  • 1 egg whisked with 1 Tbsp. water for egg wash

  • Sea salt for sprinkling

  • ¼ cup fresh rosemary, chopped


  1. Place water in a bowl and add the yeast. Let stand until foamy, about 5 minutes. Stir in the flour, oil, and coarse salt. Mix until dough forms. Turn out the dough onto a lightly floured surface. Knead with floured hands for 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).

  2. Preheat oven to 350 degrees. Divide dough into 12 equal pieces and cover with plastic wrap. Roll out a piece to roughly 4 by 10 inches on a lightly floured surface. Transfer to a parchment-lined baking sheet. Brush with egg wash, sprinkle with sea salt and rosemary. Bake, rotating sheets halfway through, until crisp and golden, 18-22 minutes.

Serves 12.


Recipe by Joseph C., Flik Independent School Dining Regional Executive Chef, Eric A., Flik Independent School Dining Executive Chef and Angel A., Flik Independent School Dining Executive Chef

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