Category Archives: Appetizers & Dips

Crispy Tuscan Flatbread

Crispy Tuscan Flatbread

There’s a great Tuscan restaurant near us that brings out a basket of crusty bread and these Crispy Tuscan Flatbread crackers to the table when we arrive. My husband and I can’t seem to get enough of this crispy flatbread! We love the flavor of the toasted sesame seeds, flax seeds and rosemary on top. And unlike some breads, they’re not too heavy so as to take away our appetite before our meal is served. If you know me, you know I love to re-create my favorite restaurant recipes. After a little bit of practice, I think I’ve got this one down! (The only difference is that they cut theirs into wedges, mine are just cut into squares.)

Here’s what you’ll need:

3 cups all-purpose flour

1 teaspoon salt

2/3 cup + 1 tablespoon water

1 egg

4 – 5 tablespoons olive oil, divided

Toasted Sesame Seeds

Black Sesame Seeds

Whole Flax Seeds

Dried Rosemary

Sea Salt

Measure the flour and salt in a large bowl and stir together. In a separate bowl, whisk the water, egg and  2 tablespoons of the olive oil (the remaining olive oil will be brushed on before baking.)

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon. Pour the dough out onto a floured surface and knead the dough a few times just until it comes together (the dough should be soft, but not sticky.) Allow the dough to rest at room temperature, covered, for 30 minutes. Divide in the dough half so you have 2 equal size pieces.

Dust the countertop with flour and roll each half of the dough very thin, about 1/8” thick or thinner. (The thinner the dough, the crispier the flatbread will be.)

Carefully place the pieces of the thin dough onto 2 Parchment lined Baking Sheets that have been sprayed with non-stick spray, and brush the tops with the remaining olive oil. 

Sprinkle the tops with a small amount of the seeds, rosemary and salt, according to your taste.

Use your fingers to press the seeds, rosemary and salt into the dough gently so they will stick. Use a Pizza Cutter to cut the thin dough into 2 or 3″ squares. (You don’t need to rearrange them on the baking sheet. They will shrink slightly and will separate from each other as they bake.)

Bake at 400° for 15-20 minutes or until crispy and golden on the edges. Allow to cool on the pan. Store in an airtight container.

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