Stone-Baked Garlic and Rosemary Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant flatbread infused with fresh rosemary and roasted garlic, baked to a golden crust perfect for dipping or pairing with meals. This mediterranean-inspired quick meals ready in about 87 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 12 min Serves 6 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 3/4 cup warm water, 1 tsp active dry yeast, and 1 tsp sugar in a bowl; stir gently and let sit for 5-7 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp salt, then add the yeast mixture and 2 tbsp olive oil. Stir until a sticky dough forms.
  3. Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour sparingly if too sticky.
  4. Step 4: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
  5. Step 5: Preheat oven to 450°F and place a baking stone or heavy baking sheet inside to heat.
  6. Step 6: Punch down the dough and roll it out on a floured surface into a 12-inch round about 1/4 inch thick.
  7. Step 7: Brush the dough with 1 tbsp olive oil mixed with 3 minced garlic cloves and 1 tbsp chopped fresh rosemary evenly over the surface.
  8. Step 8: Transfer the dough carefully onto the preheated stone or baking sheet and bake for 10-12 minutes until golden and crisp on the edges.
  9. Step 9: Remove from the oven and allow to cool slightly before slicing and serving warm.

Frequently asked questions

How long does Stone-Baked Garlic and Rosemary Flatbread take to make?

Total time is about 87 minutes (75 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stone-Baked Garlic and Rosemary Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Stone-Baked Garlic and Rosemary Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stone-Baked Garlic and Rosemary Flatbread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stone-Baked Garlic and Rosemary Flatbread?

Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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