Parmesan Rosemary Flatbreads
June 8, 2010 
We sure bake a lot of bread in this house. I used to make focaccia bread a couple of times a week, but lately this incredibly easy artisan bread has been on our dinner table most nights. I wanted to get out of that rut and thought I'd make these easy herbed flatbreads for a change. I hadn't made these in ages but they are easy and fun to make and can be also used as an appetizer.
This delicious bread is sort of a cross between a cracker and a bread. It's a great excuse to break out your pasta rollers, if you have them. The dough is divided into small pieces and passed through pasta rollers to make a nice flat bread. If you don't have pasta rollers, just roll them out by hand but the pasta rollers make it so much easier and faster. These little breads don't have to be a uniform size or shape - it's kind of rustic anyway if they are not.
In the original recipe, it called for an egg wash on the breads, but I prefer to do an olive oil wash. The original also had a little honey in it, and I omitted that.
Parmesan Rosemary Flatbreads
makes about 16 crackers
adapted slightly from Martha Stewart Baking Handbook
for a printable recipe, click here
Ingredients:
- 1 cup warm water
- ¾ teaspoon instant yeast
- 3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap
- 15 ounces (about 3 cups) all purpose flour, plus more for dusting
- 2 teaspoons coarse salt, plus more for sprinkling
- ¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- About ½ cup of olive oil, for brushing on the flatbreads
- Freshly ground pepper
- 3 tablespoons fresh rosemary leaves
Sicilian salt and silver salt spoon from The Meadow
Instructions:
In the bowl of an electric mixer, stir the water and yeast together. If using a stand mixer, attach your dough hook. Add olive oil, flour, and salt and mix on low speed for 1 minute. Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes. Add cheese and mix for 1 minute more.
Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.
Preheat the oven to 350 degrees. Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Using a pasta machine, pass dough through the widest setting a couple of times and then pass the dough through the next two or three thinner settings. (The thinnest I passed my dough through was #4). I like mine quite thin. If you don't have pasta rollers, just roll out thinly with a rolling pin. Transfer pieces of dough to prepared baking sheets. Brush the flatbreads with olive oil. Sprinkle with salt, pepper, and additional cheese and top with sprigs of rosemary.
Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Cool on a wire rack. Repeat with remaining dough. Bread can be kept in an airtight container at room temperature for up to 3 days.
Reader Comments (29)
LOVE that you used your pasta roller. Can't wait to try it!
Oh I am definitely making these. They'd be perfect to serve with some wine and cheese.
This bread must be a bite of great pleasure. I love the ingredients and rosemary is, for sure, my favourite herb.
Love,
Lia.
wow your pictures are getting better and better. i can smell and taste this just from looking at my monitor!! bravo.
The smell of rosemary is great!i will eat your flat breads with a Greek salad!
A delicious alternative! And a great use for my not-used-enough pasta machine!
Beautiful! and great pictures too! Me: "Honey, where did we put the pasta machine"? TW: "There is no we. Where did you put it?"
I'm drooling! Can't wait to try these...
Oh my! These look so delicious. I haven't used my pasta machine in a loooong time. Looks like I will soon with this recipe! Thanks for sharing.
This might be just what I was looking for for Saturday night with company. They will go perfectly with my rosemary pork chops.
I always get excited when you post something, no exception tonight! I just love the irregular shapes, I'm so making these!
Such beautiful photographs, Elaine. And the flatbreads just look so good....rustic, delicious, Italian. Thank you!
Beautiful display! I love making breads. Foccacia is a family favorite. I haven't used my pasta machine in quite some time but now I have a reason to use it!
I prepared the flatbreads yesterday and they were delicious. Thanks for the recipe!
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These are gorgeous--never thought of pasta rollers for flatbread!
I recently made Parmesan garlic and Herb Twists, so I know these flatbreads must ahve tasted wonderful! lovely pictures, btw:)
would you consider sending these in for the Magic Bullet contest/giveaway running on my blog?:)
I made these guys and they were absolutely incredible! Chewy with a light crisp and the sweet and familiar aroma of rosemary. I added a little onion to the tops of these guys for a bit more dimension of flavor and used asiago instead of parm. Super awesome recipe!! :) Thanks for sharing this!
I'd love to make these for a wedding reception. Do you think they can they be made and frozen?
From The Italian Dish:
Beth: You know, I have never frozen these and I could not tell you what they would be like. Most breads freeze quite well. All I can say is that you give it a test run! Let me know if you do and how they turn out after being frozen.
I tried your recipe on Sunday for a guest and it was VERY hard to share! The bread was AMAZING! Thank you so much :)
Hello. These look absolutely wonderful! I'm wondering...is it possible to add some whole grains to any of the bread dough/pizza dough recipes listed on your site? If so, which bread dough recipes would be the best candidates for adding a little whole grain and what ratio would you recommend? Also, which whole grain(s) would work pretty much across the board? Thank you for your time and attention to my question.
From The Italian Dish:
Jan: I have not tried to add whole wheat flour to this particular recipe. However, I have had great success in adding whole wheat flour to most bread doughs. If you use a mixture of half white and half whole wheat flours, they usually work out pretty well. I also am using white whole wheat flour these days, which is a great product and I think makes a nicer bread than regular whole wheat flour. King Arthur makes white whole wheat flour, which is pretty easy to find. I have used this method for my pizza dough and in making my no-knead Artisan Bread. Let me know if you try it with these flatbreads and how you like it.
Excellent taste - and loved using pasta roller - only change I'd make is a hotter oven - testing at 400 now.
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wow the recipe looks really amazing, I haven't tasted this yet, but I would like to try this recipe on my next adventure in my kitchen, thanks for the recipe,
, looks really delicious...yummy..
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Oh my! These look so delicious. I haven't used my pasta machine in a loooong time. Looks like I will soon with this recipe! Thanks for sharing..GOod Luck
Thanks for this post! The dough is divided into small pieces and passed through pasta rollers to make a nice flat bread. If you don't have pasta rollers, just roll them out by hand but the pasta rollers make it so much easier and faster. These little breads don't have to be a uniform size or shape - it's kind of rustic anyway if they are not.
These were great, thanks for the recipe. However my dough was very sticky throughout cooking and I found they rouse up in the oven instead of staying flat. Could you give me any tips on where I'm going wrong.
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