flatbread with onion & rosemary

Baking bread is one of the skills that I haven’t mastered yet. It always sounds wonderful to make homemade bread, but I am also intimidated by it. I should make it a goal to try and bake bread at least a couple more times before winter is over. What are some of your favorite vegan bread recipes? Leave them in the comments below!

I had some leftover rosemary from a precious recipe, and since I didn’t want it to go to waste, I started looking up other recipes to use it in. I found this recipe in a cookbook that we own called Vegetarian Bible: Fresh From the Garden by Nicola Graimes, Fiona Biggs, and Lorraine Turner.

The recipe was quite simple and easy. While working, I felt like I was making pizza dough — something which I am very good at considering that we make homemade dough each week for pizza fridays! Needless to say, I think it was a good introduction into the process of baking bread.

Recipe for one loaf of flatbread

You will need:

  • 1 lb white bread flour, plus extra for dusting (I used organic all-purpose flour and it turned out fine)
  • 1 1/2 tsp active dry yeast
  • 1/2 tsp salt
  • 2 tbsp chopped fresh rosemary, plus extra small sprigs to garnish
  • 5 tbsp extra virgin olive oil, plus extra for oiling
  • 1 1/4 cups warm water
  • 1 red onion finely sliced and separated into rings
  • 1 tbsp coarse sea salt


  1. Mix the flour, yeast, and salt together in a mixing bowl, then stir in the chopped rosemary. Make a well in the center. Mix 3 tablespoons of the oil and all the water in a pitcher and pour into the well. Gradually mix the liquid into the flour mixture with a round-bladed knife [I used a wooden spoon and it was fine]. Gather the mixture together with your hands to form a soft dough.
  2. Turn the dough out onto a lightly floured counter and then knead for 8-10 minutes, or until very smooth and elastic. Return the dough to the bowl and cover with a clean dish towel or oiled plastic wrap, then let the dough rise in a warm place for 45-60 minutes, or until doubled in size. Turn out and gently knead again for 1 minute, or until smooth.
  3. Preheat the over to 400 degrees. Oil a cookie sheet. Gently roll the dough out to a circle about 12 inches in diameter — it doesn’t have to be a perfect circle; a slightly oval shape is traditional. Transfer to the prepared cookie sheet and cover with a clean dish towel or oiled plastic wrap, then let the dough rise in a warm place for 20-30 minutes.
  4. Make holes about 2 inches apart all over the surface of the dough with the handle of a wooden spoon. Spread the onion rings over the dough, then drizzle with the remaining oil and sprinkle over the salt. Bake the dough in the preheated oven for 20-25 minutes, or until well rise and golden brown. Five minutes before the end of the cooking time, garnish with the rosemary sprigs. Transfer to a cooling rack to cool for a few minutes, then serve the bread warm.


I served this bread with some homemade butternut squash soup and it was SO good. A perfectly warm and comforting meal for a cold winter evening. Enjoy!

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