Name: Rosemary Flat Bread
Yield: Makes 1 (12- by 5- by 1/2-inch) flat bread
Ingredients: 2 1/2 cups (13.25 ounces/371 grams) Gold Medal "Better for Bread" flour*; 1/4 cup (1.25 ounces/35 grams) whole-wheat flour; 1 1/4 teaspoons instant yeast (also known as rapid-rise or bread machine yeast); 1 1/2 teaspoons fine sea salt; 1 1/2 cups (12 ounces/336 grams) water, room temperature (70 to 90°F); 1 teaspoon honey; 1/4 cup plus 4 teaspoons (2 ounces/56 grams) extra-virgin olive oil; Vegetable oil or nonstick vegetable-oil spray; 2 tablespoons fresh whole rosemary needles; 2 teaspoons coarse sea salt such as fleur de sel; 1 teaspoon freshly ground black pepper; *If unavailable, substitute 1 1/4 cups bread flour and 1 1/4 cups unbleached all-purpose flour; stand mixer fitted with whisk attachment and dough hook, 3-quart or larger bowl or dough-rising container, masking tape, heavy baking sheet, baking stone or second heavy baking sheet, large aluminum-foil-lined cast-iron pan or heavy, rimmed baking pan

Rosemary Flat BreadRose Levy Beranbaum

This fluffy flat bread has large, irregular holes thanks to a wet, sticky dough and gentle handling during mixing.

TIME SCHEDULE:
Minimum rising time: 2 1/2 Hours
Oven temperature: 475°F
Baking time: 12 to 15 minutes

Recipe notes

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