Flatbreads Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir once and let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center.

When yeast is foamy, add olive oil to the yeast mixture and pour into the flour well. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 4–5 minutes.

Form dough into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Punch down the dough, divide into 6 equal pieces (about 80–90 g each). Shape each piece into a tight ball and let rest, covered, for 10 minutes to relax the gluten.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If not, use an inverted baking sheet and preheat it.

On a lightly floured surface, roll or press each rested dough ball into a 7–9 inch oval or round, about 1/8 to 1/4 inch thick. Transfer to a piece of parchment if using a pizza peel, or place directly on a lightly floured inverted sheet if not using parchment.

In a small bowl, combine the 2 tbs olive oil and minced garlic. Brush a thin coat of the garlic-olive oil over each rolled flatbread. Reserve about 1 tbs of oil mixture if you prefer less garlic on some pieces.

Sprinkle chopped fresh rosemary evenly across the flatbreads. If using cheese, distribute shredded mozzarella or fontina and a light dusting of grated Parmesan over each flatbread.

Finish with a light sprinkle of coarse or flaked sea salt and (if desired) a pinch of crushed red pepper flakes on each flatbread.

Slide the flatbreads onto the preheated pizza stone or baking sheet (using parchment helps) and bake for 6–9 minutes, rotating once halfway through, until the edges are golden and the cheese (if used) is melted and bubbling.

Remove from oven. If desired, squeeze a little fresh lemon over the hot flatbreads for brightness and finish with an extra drizzle of olive oil. Let cool 1–2 minutes, then slice and serve warm.

Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat on a baking sheet in a 375°F (190°C) oven for 6–8 minutes to restore crispness.