Instructions:

1. In a small bowl, mix 1 T. EVOO and 1 tsp. fresh rosemary. Set aside.

2. In a stand mixer or by hand, mix and knead the rest of the ingredients to make a soft, smooth dough.

3. Transfer dough to a lightly oiled bowl. Cover it and let it rise in a warm place for 1 to 1 1⁄2 hours, or until doubled in size.

4. Place a piece of parchment paper on a large baking sheet or pan and cover it lightly with cooking spray or oil.

5. Gently deflate the dough. Place it on the parchment and shape it into a 10”x12” oval. Brush it with the olive oil and chopped rosemary set aside earlier. Sprinkle it with sea salt and lemon zest.

6. For a traditional shape, cut decorative slits through the dough from top to bottom using a pizza cutter or a very sharp knife. Start in the middle and cut lengthwise. Gently pull the dough apart, at least 2”, at the slits to allow for rising.

7. Continue to cut decorative slits along the sides of the dough, pulling the dough 2” apart at the slits, to allow for rising. Cover the flatbread and let it rest for 30-45 minutes while the oven preheats.

8. Once the oven reaches 400F, bake the flatbread on the lower rack for 20-25 minutes, until golden brown. Remove it from the oven and transfer it to a rack to cool.

Tips:

● You can use a stone here, just make sure you heat it up with the oven so it’s nice and hot. Remember, always use a large baker’s peel to transfer the flatbread along with its parchment to the heated stone for safety.

● Feel free to experiment with different herbs like thyme, basil, or fennel and fillings like Gruyere cheese and salty bacon.