Roman Flatbread

I have wanted to try this Roman Flatbread for about a year. Finally, I got around to it. I've been in a bread making mode for around a month, and it is awesome. Baking bread at home is such a comforting feeling.

Why is it Roman? It hails from Rome, of course! Ancient Rome? Maybe. I hope so because that would make it even more awesome.

Lightly touched with salt and rosemary on top with a little olive oil to give it a glisten. Toast it for extra yumminess.

Add more olive oil to the top if you want it to glisten more. This bread can be eaten warm out of the oven since it isn't a loaf. Enjoy!

Ingredients

1 packages active dry
1/2 tablespoon sugar
3/4 cup lukewarm water
2 cups flour
1/4 cup finely chopped onion
1 teaspoon salt
dried rosemary
canola oil
olive oil

Directions

Dissolve the yeast and sugar in the lukewarm water in a large bowl for about 5-10 minutes. Mix in the onion, flour, 3/4 teaspoon salt and 3/4 tablespoons rosemary. Knead until the dough keeps an indent from your finger.

Place the dough in a lightly oiled bowl and cover with a damp towel. Tip: put the bowl in the slightly warm oven to make it rise faster. You want it to double in size.

Punch the dough down and spread it on a lightly oil sheet pan. Oil the top of the bread (this time using olive oil), and let it rise again.

Preheat the oven to 400 degrees, then turn it down to 375 degrees. Once doubled, sprinkle it generously with more dried rosemary and 1/4 teaspoon salt. Cook for 20-25 minutes.

Add more olive oil to the top if you want it to glisten more. This bread can be eaten warm out of the oven since it isn't a loaf.

Inspired by Better with Butter