June 26, 2020

Rosemary-Garlic Sourdough Flatbread

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Jump to Recipe - Print Recipe

We absolutely love this Rosemary-Garlic Sourdough Flatbread recipe. Crispy, yet chewy and flavored with rosemary, garlic, and olive oil. I could eat this stuff every day and then some. It’s the perfect companion to a light dinner salad or with Quiche, or just by itself.

(Post modified on 3/22/23.)

We’ve even made individual pizzas with it, by adding a light tomato sauce, fresh basil, and some fresh mozzarella cheese to it before its second rise. Oh my! It’s so good, people! Simply delicious!

Of course, why wouldn’t it be with the addition of Rosemary. And Olive Oil. And Garlic. Yummy!

Ingredients for Rosemary-Garlic Sourdough Flatbread

(See full recipe in its entirety at the bottom of this post.)

Rosemary-Garlic Olive Oil

extra-virgin olive oil
minced garlic
dried rosemary crushed
dried minced onion

Sourdough

sourdough starter “fed or active”
warm water
dried milk powder
instant yeast (optional)
granulated sugar
kosher salt
all-purpose flour
sea salt, for topping
freshly ground black pepper, for topping

Instructions for Making This Recipe

To begin, gather all your ingredients so that you have everything close at hand on the counter or table.

Make the Rosemary-Garlic Oil

Using a large mortar and pestle, combine extra-virgin olive oil, minced garlic, dried rosemary, and dried minced onion. Crush together until rosemary is in small pieces. Allow to set for 10 minutes to infuse flavors.

If you want to use fresh rosemary, go ahead. Or use dried. Either way, crush it with a mortar and pestle to release it’s oils and flavors. I will crush the rosemary first and then stir in the oil, garlic, and onion. Then I’ll crush it all some more with my pestle. I encourage you to find ways to use one, too!

Prepare the Sourdough

In a large mixing bowl, combine the active sourdough starter, warm water, dried milk powder, instant yeast, granulated sugar, kosher salt, and all-purpose flour. Add in 3 tablespoons of the rosemary-garlic oil.

Using a dough hook, mix together until combined and knead for 5-7 minutes.

Place the dough in a greased bowl and cover. Allow to rise for 1 hour.

If you opt to not use the instant yeast, you’ll need to go through a stretch and fold series with your dough to help develop the gluten, and the rising time may be longer. I prefer to use a bit of instant yeast to help this process move faster.

Assemble the Flatbread

Preheat oven to 450 degrees, using convection baking if that is an option. Place two pieces of parchment paper (10″ x 15″) on a counter or table and spray each with baking oil.

Cut the dough into four pieces and form each into a ball. Place two dough balls on each piece of parchment paper and spread each out to form 11″ x 5″ ovals.

Lightly brush each with the remaining rosemary-garlic oil. Allow to rise for 40-50 minutes.

When ready to bake, sprinkle each with sea salt and freshly ground black pepper, as desired.

Bake two at a time on a pizza stone for 4-7 minutes until a deep golden brown. Repeat with remaining dough. Serve warm.

I bake two at a time on a baking stone. You want to have your oven nice and hot, so be sure to preheat to 450 at least 30 minutes before baking. A pizza peel is also handy for slipping the bread on and off the stone.

I hope you will love Rosemary-Garlic Sourdough Flatbread as much as we do! This recipe will make 4 medium loaves of flatbread and will serve 4-6 people.

Flatbread is best used the day you make it, but you may reheat it in a toaster oven for later use, if desired.

See more Sourdough Recipes Here. Browse Pizza Recipes Here. View all Bread Here.