A traditional Italian flatbread, crispy on the outside and soft on the inside. Perfect as a side dish or for making sandwiches.
Preparation time
1h 30min
Cooking time
25min
Ingredients
8 Servings
- 7 g active dry yeast
- 500 g all-purpose flour
- 1 tbsp coarse sea salt
- 1 tbsp fresh rosemary
- 1 tbsp honey
- 120 ml olive oil
- 10 g salt
- 360 ml warm water
Directions
Step 1
In a large bowl, combine warm water, yeast, and honey. Stir and let sit for 5-10 minutes until foamy.
Step 2
Add flour, 60 ml olive oil, and salt to the yeast mixture. Mix until a dough forms.
Step 3
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Step 5
Preheat oven to 220°C (425°F).
Step 6
Punch down the dough and transfer it to a greased baking sheet. Stretch and press the dough into a rectangle about 1/2 inch thick.
Step 7
Brush the dough with the remaining 60 ml of olive oil. Use your fingers to make dimples all over the surface of the dough.
Step 8
Sprinkle with chopped rosemary and coarse sea salt.
Step 9
Bake for 20-25 minutes, or until golden brown.
Step 10
Remove from oven and let cool slightly before slicing and serving.