Rosemary Flatbread

YIELD: 12 servings

1 cup warm water
1 tsp. active dry yeast
3 cups all-purpose flour
3 Tbsps. extra virgin olive oil
2 tsp. coarse salt
1 tsp. sugar
1 egg, whisked with 1 Tbsp. water for egg wash
sea salt for sprinkling
¼ cup fresh rosemary, chopped

1. Place water in a bowl and add the yeast. Let stand until foamy, about 5 minutes. Stir in the flour, oil and coarse salt. Mix until dough forms. Turn out the dough onto a lightly floured surface. Knead with floured hands for 2 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let dough stand in a warm place until it doubles in volume (about 1 hour).
2. Preheat oven to 350°F. Divide dough into 12 equal pieces and cover with plastic wrap. Roll out a piece to roughly 4x10” inches on a lightly floured surface. Transfer to a parchment-lined baking sheet. Brush with egg wash, sprinkle with sea salt and rosemary. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes.

Recipe from: Joseph Carratura, Flik Independent School Dining Regional Executive Chef at The Gilman School, Baltimore, MD; Eric Ashe, Flik Independent School Dining Executive Chef at The Calvert School, Baltimore, MD; Angel Aguilar, Flik Independent School Dining Executive Chef at National Cathedral, Washington, DC