Rosemary Flatbread

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  cup water
• 1  package  yeast, quick-rising
• 1  teaspoon honey
• 3  cups unbleached flour
• 3  tablespoons olive oil
• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon  chopped fresh sage
• 1 1⁄2 teaspoons salt

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, stir together the water, yeast and honey.
3. Add 1 cup of the flour.
4. Beat well with a wire whisk until smooth and creamy.
5. Let rest at room temperature for 5 minutes.
6. Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
7. Whisk hard for 3 minutes or until smooth.
8. Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
9. Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
10. Coat a baking sheet with vegetable cooking spray.
11. Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
12. Brush with the remaining 1 tablespoon of olive oil.
13. Bake for 20-25 minutes or until golden brown.