rosemary parmesan flatbread crisps with rosemary white bean spread #TwelveLoaves


And the theme for this month's Twelve Loaves challenge is…Summer Herbs! I batted around a few ideas–all of them involving rosemary because that's pretty much the only thing that's survived this year's pathetic attempt at a garden–and finally decided on a crispity, crunchity flatbread. Because who doesn't love a good flatbread? Especially one that's full of savory goodness and rustic to boot. (Rustic being code for "kind of messy." But intentionally so. I love rustic like I love wearing linen. Yes, you–or the flatbread–may look like a mess but if people dare to criticize, you shoot them a sideways glance that just oozes contempt and say "I KNOW, it's RUSTIC [or LINEN]. It's SUPPOSED to look that way." And then you roll your eyes and wonder how some people can be so ignorant and live. Yeah, rustic is GOOD. A lot of things in my life are rustic. That's all I'm sayin'…

I made these flatbreads first a long time ago, before I got the rolling thing down, especially with the French rolling pin, so my initial attempts weren't exactly flat or crispy (they were REALLY rustic), but I've come a long way towards perfecting my technique so I thought I'd give them another go. They really couldn't be easier. In fact, the hardest part of this recipe was not snarfing them all down before I could photograph them. And I ended up making them twice anyway, because they "mysteriously" disappeared. They're that easy and that good. And did I mention quick? It took longer for my cranky oven to come up to heat than it did to mix the dough, roll it out and bake up the breads.


The original recipe from Smitten Kitchen via Gourmet Magazine didn't include parmesan, which I added on a whim. And honestly, as good as the original is, with parmesan? These babies go to 11. As does the white bean and rosemary spread I made to go along with it (you've got to have SOMEthing to go with a crisp, right?) Normally, since I'd need my own zip code if I ate everything I baked, I bring the majority of my culinary efforts to work to share with the guys. But the crisps and spread are so good, I may be a selfish little piggy this time and keep it all to myself.

P.S. I did share.


rosemary parmesan flatbread crisps


  • 1-3/4 cups all-purpose flour
  • 1 Tbsp rosemary, finely chopped plus extra sprigs for sprinkling on top of the breads
  • 1/3-1/2 cup grated parmesan (I used parmigiano reggiano)
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup water
  • 1/3 cup olive oil, plus extra for brushing on top of the breads
  • sea salt flakes (I use Maldon)


  1. Place a baking stone or heavy baking sheet (on the middle rack) in your oven and preheat to 450° 
  2. In a medium bowl, add flour, 1 tablespoon rosemary, 2 tablespoons of the cheese, baking powder and salt and stir to combine. Make a well in the center of the flour mixture and pour in water and olive. Stir with a wooden spoon until the dough comes together.
  3. Turn dough out onto a pastry board or other work surface and gently knead a few times to make sure all ingredients are incorporated.
  4. Divide into three pieces. Working with one piece at a time (keep the remaining pieces covered with plastic), place dough on parchment* and roll until thin.
  5. Brush the dough lightly with olive oil, sprinkle with sea salt, rosemary leaves and parmesan cheese and pat lightly. **
  6. Slide each flatbread onto the baking stone or sheet and bake for 8–10 minutes*** or until it's nice and golden with some browned spots. Remove from oven, discard parchment and cool on a wire rack. Break into pieces when completely cooled (it doesn't take long which is a good thing!)


* I always had trouble with my dough when something needed to be rolled out on parchment. Either the dough kept snapping back–even when I let it relax–or it curled and wrinkled the parchment, or both, and I ended up fighting the dough (the dough won), never getting it as thin as it should have been since it would become one with the parchment in a giant crinkle. I finally tried rolling out the dough on my wooden pastry board first–parchment-less–to give it a head start, then put a piece of parchment on top and rolled it some more, then flipped it over so the original parchment was on the bottom and put another piece on top and rolled it even more, the removed the top parchment and gently rolled the dough to its final thickness…or thinness. A little confusing, no? And parchment intensive (although I recycle it). My technique may not pass muster in culinary school but it works for me!

** I placed a sheet of parchment on top and gave it one light roll. Nothing fell off after baking. Win!

*** Baking time will depend on how thin you roll your dough. Since mine was quite thin it only took  6–7 minutes to bake.

Adapted from Smitten Kitchen via Gourmet

White Bean Rosemary Spread


  • 1 15-ounce can cannellini or other white beans, rinsed and drained
  • 2 cloves garlic*
  • 1 Tbsp lemon juice, freshly squeezed*
  • zest of 1 lemon
  • 1/4 cup olive oil
  • 1 Tbsp fresh rosemary, minced
  • salt and pepper

* or to taste. I like a LOT of garlic and lemon (and salt) so I add more. I scaled back the quantities here for normal people.


  1. Place the steel blade in the bowl of your food processor. With the motor running, drop the garlic cloves through the feed tube and mince.
  2. Add beans, lemon juice, zest and rosemary to the bowl and pulse until the beans are chopped, scraping the bowl down as needed.
  3. With the motor running, pour the oil olive through the feed tube slowly and process until smooth.
  4. Season to taste with salt and freshly ground black pepper. Serve immediately or store in an airtight container in the fridge for a few days.
  5. To serve, transfer to a bowl and drizzle with olive oil.

#TwelveLoaves August: Summer Herbs

The month of July was all about breads and Summer Fun! We have chosen Summer Herbs for our August theme. Let's share flat breads, rolls, buns, grilled breads-whatever sweet or savory version you'd like and whatever you feel reflects summer flavors! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread for SUMMER HERBS! Let's get baking! This month our hostess is Sherron from Simply Gourmet.

  • Thyme for Beer Bread by Kudos Kitchen by Renee
  • Pesto Quick Bread by Rhubarb and Honey
  • Basil Buns by  Rise of The Sourdough Preacher
  • Herbed Skillet Cornbread by Magnolia Days
  • Rosemary Grissini by  Cake Duchess
  • Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
  • Herbed Buttermilk Biscuits by That Skinny Chick Can Bake
  • Keema Naan by Food Lust People Love
  • Gluten Free Basil Parmesan Popovers by Simply Gourmet
  • Pull-Apart Bread w/ Herbs & Seeds  by  girlichef
  • Pesto Bread by Karen's Kitchen Stories

  •  #TwelveLoaves August: Herbs If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

    1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

    2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

    3. Have your Twelve Loaves bread that you baked this August 2014, and posted on your blog by August 30, 2014.

    #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends.

    Thank you to Sherron from Simply Gourmet for hosting this month’s event!

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