Rosemary Flatbread

This bread/cracker is so easy, so quick to make, and so yummy, I'm not going to say anything else about it, and you're going to go make it right now.

Originally featured in Gourmet Magazine in July 2008, and then featured on Smitten Kitchen a month later, and now two years later here I am showing my version to you.

1 3/4 cup of flour
1-2 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil (plus more for drizzling)
flaky (or in my case, coarse) sea salt

Preheat oven to 450°

Stir together in a bowl the first four ingredients. Make a well in the centre and slowly add the water and oil. Stir together until dough forms, then knead gently 4 or 5 times.

Divide dough into thirds and roll out a piece, keeping the rest covered while you work. Roll it fairly thin, but keep in mind the thinner the dough the crisper and more cracker like this flatbread will be. I've made it thicker, and thinner, and both were equally delicious so I encourage you to experiment.

Place dough on parchment paper, drizzle with olive oil, and sprinkle with salt. Bake on a baking stone (or sheet) for 10-15 minutes or until it begins to look golden, and slightly brown in spots.

I love this with dips, soft cheeses, dipped in soup, or just with olive oil and balsamic vinegar.