Rosemary Sea Salt Flatbread

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This Rosemary Sea Salt Flatbread is the perfect appetizer or side dish to serve with dinner! It’s golden, delicious, crispy on the outside and soft & chewy on the inside. The dough is lightly fried in olive oil and topped with fresh rosemary & sea salt. Yum!

It’s seriously so quick and easy to whip up. You’ll want to make this every night!! I had the leftovers the next day for lunch and they were just as amazing. Make this bread ASAP!! 🙂

Here’s all you need: pizza dough, olive oil, fresh rosemary, and coarse sea salt. Kosher salt is fine here!

First, strip the leaves off a few stems of rosemary…

And coarsely chop them up. You’ll want the rosemary ready so you can sprinkle it on the bread while it’s hot.

Next, roll out the pizza dough to approximately a 12×15-inch rectangle.

And cut into 12 squares.

Next, 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. 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.

Serve while hot, crispy, golden and delicious. This bread is amazing when hot and fresh. It’s lightly crispy on the outside and warm, soft, and chewy on the inside. Seriously heaven.

I also put a couple pieces in the toaster the next day and they were fabulous!!

Here are some of our favorite pasta dishes that would go great with this bread!

  • Crispy Lemon Chicken Pasta
  • Pepperoni Pizza Pasta
  • Brown Butter Ravioli with Toasted Walnuts and Crispy Sage
  • Crispy Shrimp Pasta
  • Chicken Pesto Pasta

Make this bread ASAP!! 🙂 Enjoy!!

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Rosemary Sea Salt Flatbread


  • Prep Time:
    10 minutes

  • Cook Time:
    5 minutes

  • Total Time:
    15 minutes

  • Yield:
    12 pieces 1x

  • Category:
    Appetizer

  • Method:
    Stove

  • Cuisine:
    American
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Description

This Rosemary Sea Salt Flatbread is the perfect appetizer or side dish to serve with dinner! It’s golden, delicious, crispy on the outside and soft & chewy on the inside. The dough is lightly fried in olive oil and topped with fresh rosemary & sea salt. Yum!


Scale

Ingredients

  • 1 can (13.8 oz) refrigerated classic pizza crust (not thin)
  • 34 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • coarse sea salt, for topping

Instructions

  1. Roll out pizza dough to approximately a 12×15-inch rectangle. Cut into 12 equal 3-inch squares.
  2. 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.
  3. 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.
  4. 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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