feta salsa and rosemary flatbread

Wow. Flatbread is so easy. New favorite thing to make I think. My dip world has been blown wide open by this new discovery.

Oh, and if you decide to make the feta salsa, here's some advice-- if you're probably lactose intolerant but still kinda in denial about it (because of your love for cheese), you don't want to gorge on this. It'll be hard not to, but trust me on this. The alternative is much much worse and embarrassing for everyone. I mean... that's the rumor... I wouldn't know or anything because I don't have that problem.

Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008 (via Smitten Kitchen)

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.