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Flatbread with Rosemary and Olive Oil

This easy-to-mix yeast dough comes together quickly in a food processor. This recipe makes enough dough for rosemary flatbread, plus another delicious dish. To store the dough, place each ball separately in a resealable plastic bag and refrigerate until ready to use, up to overnight. Return to room temperature before proceeding with the recipe. If freezing, wrap the dough in plastic wrap before placing in the bags and freeze for up to 2 months. To thaw, place on a plate at room temperature until the dough reaches room temperature and begins to rise again, about 3 hours.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Flatbread with Rosemary and Olive Oil
Review 1 for Flatbread with Rosemary and Olive Oil
5 out of 5
5 out of 5
,La Pine
December 6, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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excellent flat bread
December 6, 2014
This is the best flatbread recipe I have ever used, the bread comes out nicely browned and soft in the middle. Its awesome.
I put garlic and rosemary on it and its usually gone in less than 2 days. LOL love this recipe will keep it forever.
Pros: Easy, Healthy, Appearance, Adaptable, Will Make Again