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Rosemary Flatbread - A Family Feast

Rosemary Flatbread

Note: We did not include the salt in our count of five ingredients or less for this recipe – assuming that everyone has salt in their kitchen!

Yield: 4 servings as an entree, 8 servings as an appetizer 1x
Prep: 1 hour 30 minsCook: 25 minsTotal: 1 hour 55 minutes


  • 1 loaf frozen store-bought bread dough, thawed (or your favorite homemade white or wheat bread dough)
  • 3 tablespoons extra virgin olive oil, divided
  • 1 sprig fresh rosemary, needles pulled from stem
  • 4 tablespoons finely grated Parmesan cheese, divided
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon coarse kosher salt


  1. Cut loaf in half and let each half come to room temperature in a warm draft free place for one hour. Press the dough out into an 8X10 rectangle using a rolling pin on a floured surface and let sit for ten minutes to relax. Do this two more times, covering each time it rests. Repeat for the other half so that they are both resting together.
  2. Preheat oven to 425 degrees and place rack in center. If cooking both halves together, place two racks spaced evenly in center of oven.
  3. Place dough on a parchment lined cookie sheet(s) .With your fingertips make indents all over the rolled out dough. Brush with half the oil and sprinkle the rosemary, half the cheese, pepper flakes and salt all over the top, right to edges.
  4. Bake for 20-25 minutes until browned. Remove from oven and drizzle the remaining oil and Parmesan cheese. Sprinkle with additional salt only if needed. Cut into 6 to 8 pieces and serve.

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