Quick Rosemary Flatbread

This flatbread can be ready in about 15 minutes or so, and goes well with soup.

Adapted from Gourmet, 2008

Half-batch (good for 2 people):
3/4 cup plus 2 Tbsp flour
1/2 Tbsp rosemary
1/2 tsp baking powder
1/4 tsp salt
1/4 cup water
2 1/2 Tbsp olive oil

Full batch:
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
kosher or flaky sea salt such as Maldon (here is where the $10 salt shines!)

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. You can put this together quickly in a stand mixer, too, and skip the kneading step.

Divide dough into 2-3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). A half-batch will fit on one cookie sheet.

Lightly brush top with additional oil and scatter rosemary on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

I bake a couple extra minutes to get a good brown on them

A quick mix in the KitchenAid

Don't worry about the shape- it's supposed to be rustic