Herbed Flatbread

This flatbread is SO good--crispy like a cracker but rather more substantial than an average cracker. The flavor is wonderful--olive oil and rosemary, with some sea saltiness.

I followed the recipe, except that I left the egg wash off and just spritzed a bit of water instead.

The dough is easy to work with and doesn't fight you when you're rolling it out. Try to roll each piece as thinly as possible so that you'll end up with nice, crispy breads.

Herbed Flatbread (Martha Stewart)

1 cup warm water
1 teaspoon active dry yeast
3 cups all-purpose flour
3 tablespoons olive oil
coarse salt
1 teaspoon sugar
1 egg whisked with 1 tablespoon water
sea salt for sprinkling
1/4 cup fresh rosemary or thyme

Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.

Turn dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

Preheat oven to 350F. Divide dough into 16 equal pieces; cover and wrap with plastic wrap. Roll out 1 piece to roughly 4-by-10-inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Crackers can be stored in an airtight container at room temperature for up to 3 days.