Focaccia Flatbread

This isn’t really a focaccia. It’s sort of like a giant cracker. And I mean that in the best way possible.


It’s not a pizza either, so I guess it’s like a flatbread? A focaccia flatbread? I think so, because all it’s got on top is olive oil, coarse salt, and rosemary.



Simple and clean. And you’ll be happy to hear that from start to finish the whole process was about 20 minutes. 20!


First you make a normal pizza dough, but you don’t let it rise. Then, you spread it with your hands on a greased cookie sheet.


Olive oil. Check.

Drizzle some olive oil, sprinkle some salt and rosemary, and in the oven it goes.


Coarse salt. Check.


Rosemary. Check. All systems are go.

In about 10 more minutes your whole kitchen will smell like fresh dough and rosemary.


Focaccia Flatbread

1 package (2 1/4 tsp.) active rapid rise dry yeast

1 cup warm water

1 tsp. table salt

3 cups all-purpose flour

2 tbsp. olive oil + more for drizzling

coarse salt

rosemary (I used crushed rosemary)

Preheat oven to 425°F.

In a wet mixing bowl, mix the yeast and warm water. Allow to stand for 5 minutes.

In the bowl of a mixer, mix the table salt, flour, 2 tbsp. olive oil, and the yeast mixture. Mix until the dough forms a ball.

Fold the dough into a rectangle, and set on a greased cookie sheet. Use your hands to stretch and flatten the dough.

Bake for about 10 minutes, or until golden.



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