Rosemary-Garlic Sourdough Flatbread

Rosemary-Garlic Sourdough Flatbread

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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.

Serving Sourdough Flatbread on Blue Willow Platter

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!

(Post modified with new photos on 8/6/22.)

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

Mortar and Pestle

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.

Allow Dough to Rise

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.

Brush Rosemary-Garlic Oil onto the Bread

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

Bake Bread on Baking Stone

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.

Serving Rosemary-Garlic Sourdough Flatbread in a Bread Basket

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.

 

Recipe for Rosemary-Garlic Sourdough Flatbread

Rosemary-Garlic Sourdough Flatbread

Here's another sourdough recipe that we absolutely love. It’s the perfect companion to a light dinner salad or with Quiche, or just by itself.
5 from 2 votes
Print Rate
Course: Breads
Cuisine: American
Keyword: Dried Rosemary, Flatbread, Minced Garlic, Olive Oil, Sourdough
Prep Time: 25 minutes
Cook Time: 15 minutes
Rising Time:: 1 hour 40 minutes
Total Time: 2 hours 20 minutes
Servings: 6

Equipment

Mortar and Pestle
Parchment Paper
Pizza Peel
Baking Stone

Ingredients

Rosemary-Garlic Olive Oil:

Sourdough:

  • 1/2 cup sourdough starter "active or fed"
  • 1/3 cup warm water
  • 1 teaspoon dried milk powder
  • 1 teaspoon instant yeast optional
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sea salt for sprinkling on top
  • 1/2 teaspoon freshly ground black pepper for sprinkling on top

Instructions

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.

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 in a greased bowl and cover. Allow to rise for 1 hour.
  • Preheat oven to 450 degrees at least 30 minutes prior to baking along with a pizza stone. Use convection oven if that is an option for you.
    Lay out 2 pieces of parchment paper 10" x 15" and spray with baking oil.
  • Divide the dough into four pieces and form each into a ball. Place 2 dough balls on each of the parchment papers. Spread each out to form 11" x 5" ovals.
  • Lightly brush each with 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 hot pizza stone for 4-7 minutes until a deep golden brown. Repeat with remaining dough. Serve warm. Makes 4 pieces of flat bread.

Notes

*Use convection setting on your oven if you have that option. 

Nutrition

Calories: 257kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 588mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
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