New This Month

Garlic-Rosemary Flatbread


Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, November 2003


  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • 1 teaspoon coarse salt, plus more for seasoning
  • Cornmeal, for sprinkling
  • 1 pound premade pizza dough, room temperature
  • 1 1/2 teaspoons finely chopped fresh rosemary, plus a handful of small sprigs for topping


  1. Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.

  2. Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.

  3. Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

Cook's Notes

Premade pizza dough, either refrigerated or frozen, can be purchased at your local pizza parlor or grocery store.

Reviews Add a comment