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Rosemary Lemon Flatbread

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    65 minutes


1 (25 oz.) pkg. active dry yeast
1 1/4 cup luke warm (90-100 degrees F) water
2 cup all-purpose flour, plus additional for kneading
1/2 cup white whole wheat flour
2 tsp. grated lemon zest
2 Tbsp. fresh rosemary, chopped, divided
3/4 tsp. Taste of Inspirations Fleur de Sel, Salt, divided
1 Tbsp. Taste Of Inspirations Rosemary & Lemon Dipping Oil, divided
Rosemary Lemon Flatbread


1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. On a lightly floured surface, shape the dough into an 8-by-10-inch rectangle, about 1/4-to 1/2-inch thick. Place on the prepared baking sheet. Cover with a dish towel and let rise 30 minutes, until thicker and slightly puffy.
2. Dip fingertips into the oil and make several small indentations in the surface of the dough. Drizzle the remaining oil over the surface, then sprinkle with salt and rosemary.
3. Bake until golden, about 18 to 20 minutes. Transfer bread to a cooling rack and let cool for 5 minutes before slicing into rectangles or squares. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, July - August 2011


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 140 kcal (7%)
Calories from Fat 23 kcal (0%)
Total Fat 3 g (4%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 230 mg (10%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 2 g (8%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a