Rosemary Flatbread

Rosemary Flatbread

YIELD: 12 servings

1 cup warm water
1 tsp. active dry yeast
3 cups all-purpose flour
3 Tbsps. extra virgin olive oil
2 tsp. coarse salt
1 tsp. sugar
1 egg, whisked with 1 Tbsp. water for egg wash
sea salt for sprinkling
¼ cup fresh rosemary, chopped

1. Place water in a bowl and add the yeast. Let stand until foamy, about 5 minutes. Stir in the flour, oil and coarse salt. Mix until do

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