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  • Betsy

Rosemary Sea Salt Flatbread


Came across this when I was surfing Pintrest (I think) at http://www.kevinandamanda.com/rosemary-sea-salt-flatbread/. Sounded so good I had to copy it down and we'll see what I can do with it. Sounds like fried bread but maybe better and certainly easier and faster.

It worked OK but I did it on the bread steel and that was just too hot for it. Got burnt on the bottom, but was still pretty good.

Rosemary Sea Salt Flatbread

1 can (13.8 oz) refrigerated classic pizza crust (not thin)

3-4 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

coarse sea salt, for topping

Roll out pizza dough to approximately a 12×15-inch rectangle. Cut into 12 equal 3-inch squares.

Heat one tablespoon of olive oil in a 12-inch skillet over medium to medium-high heat. When the oil is hot (about a minute), swirl to coat the bottom of the pan. If the oil doesn’t swirl easily, it’s not quite hot enough yet.

Add 3-4 pieces of dough to the hot oil. They should sizzle a little. Cook until golden, about 60 seconds per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.

Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches, adding more olive oil to the pan if necessary. You just need enough to lightly coat the bottom of the pan. Serve warm.

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