Rustic flatbread infused with garlic and rosemary, golden baked, ideal for soups, stews, or savory snacks.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1 teaspoon sugar
→ Herbs & Aromatics
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 cloves garlic, minced
→ Wet Ingredients
07 - 3/4 cup whole milk or plant-based milk
08 - 1/4 cup olive oil
# How To Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed.
03 - Incorporate the chopped rosemary and minced garlic into the dry mixture, stirring to combine.
04 - Add the milk and olive oil to the dry ingredients, mixing gently with a spatula until a soft dough forms; avoid overmixing to maintain tenderness.
05 - Turn the dough onto a lightly floured surface and shape it into a round disk approximately 1 inch thick.
06 - Transfer the dough to the prepared baking sheet. Score the top into 8 wedges with a sharp knife. Optionally, brush the surface with olive oil and sprinkle with sea salt and extra rosemary.
07 - Bake for 18 to 22 minutes or until the bread is golden brown and cooked through.
08 - Allow the bread to cool slightly on a wire rack before slicing along the scored lines into wedges and serving warm.
