Garlic-Rosemary Oil



Garlic-Rosemary Oil

  • In a small saucepan, combine first 4 ingredients and heat over low about 10 minutes, until fragrant. Remove pan from heat and season with salt and pepper to taste.



  • In a small bowl, stir first 3 ingredients to blend. Let stand 5 minutes, until foamy.

  • In a food processor, combine flour and salt and process to blend. With machine running, add yeast mixture and 1 tbsp garlic oil and process just until dough comes together. Transfer dough to a work surface and knead until smooth and elastic.

  • Divide dough into 8 pieces (about 3 oz each) and shape into balls. Place on an oiled baking sheet and rub lightly with some garlic oil. Cover with a piece of oiled plastic wrap and let rise in a warm, draft-free spot for about 45 minutes, until doubled in size.

  • Prepare a grill for medium-high heat. Lightly oil grill grates.

  • Using a rolling pin, roll each dough ball out on a floured work surface into a thin 11 x 5-inch oval (the shape does not have to be perfect). Set flatbreads aside on oiled baking sheets.

  • Working in batches, brush flatbreads with garlic oil and lay them on grill grate. Grill 1 1/2 to 2 minutes per side, until grill marks form and flatbreads are cooked through. Wrap in a clean kitchen towel to keep warm.

  • To serve, brush flatbreads with more garlic oil, if desired. Serve with any remaining oil for dipping.


Flatbreads can be made up to one day ahead and stored airtight at room temperature. To reheat, wrap them in foil and warm in oven at 350°.Recipe from Good Food, Good Life by Curtis Stone. Copyright 2015 by Curtis Stone. By permission of Ballantine Books, a division of Random House LLC. All rights reserved. This recipe may not be reproduced or reprinted without permission in writing from the publisher.

Nutrition Facts

238 calories; 9 g total fat; 482 mg sodium. 33 g carbohydrates; 5 g protein;