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About the Recipe: Since it is rolled very thinly, the texture will be like a crisp cracker and is perfect to serve along with other starters. The rosemary, cheese, and salt make an appealing topping. We like to serve these standing up in a container with our appetizers.
Recipe Inspired by Cathy Mantuano and Tony Mantuano in “Wine Bar Food” book. Their note says that this bread is very popular at their restaurant.
Cook’s Note: You can use other spices, herbs, salts, or pepper. Use a manual or machine pasta attachment to roll the dough very thin. If you roll these thicker, they will be a softer bread texture. Quite by accident, we discovered that the dough will also make great Italian rolls. Shape rolls before the first raising; raise until doubled; brush with olive oil, grated cheese, rosemary, and salt. I love recipes that can do more than one thing.
The flatbread is best served when baked. If storing breads, place in airtight container. Thin pieces will be “cracker-like” while thick pieces will be like a “flatbread”.
pdf for Copy of Recipe – Crispy Parmigiano Flatbread
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