Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
- Total Time:
- Servings: 4
Photography: Dana Gallagher
Source: Martha Stewart Living, November Fall 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
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.
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.
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.