Honey, Rosemary, and Sea Salt Flatbreads are basically a cheese plate condescend into a single dish. You have your crackers, your cheese, your savory herbs, and even the drizzle of honey. Yes it does take a little bit longer to assemble than your average cheese plate, but it looks so much fancier. Don’t you want your friends to think you are fancy, even if that’s a dirty lie?
Plus, it might take a little bit of time but it is not complicated. The dough is fast and easy to throw together and the toppings require little to no effort to assemble. So really if you just have a little bit of patience to take these in and out of the oven a couple times then you’re all set.
Let’s Talk Wine:
So go ahead and mix up the cheese plate and grab a glass of Viognier to go along with it. Truly this could pair with a lot of different wines but I think that Viognier works well for a couple reasons. Good examples of Viognier have been described as having the richness and texture of a Chardonnay and the balanced acidity of a Sauvignon Blanc. The rich body pairs well with the nutty Spanish cheese and the bright acidity on the finish help cut through some of the sweetness of the honey. Additionally, Viognier has truly lovely aromatics, which compliment the flatbreads nicely with the burst of rosemary and warm honey. Seriously, your house smells good when you cook these and they should most definitely be paired with a good smelling wine.
Get the Recipe:
Adapted from Smitten Kitchen
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- ¾ tsp table salt
- ½ cup water
- ⅓ cup olive oil
- ¾ cup Manchego cheese, grated
- 1 tbsp fresh rosemary
- Sea Salt
- Preheat the oven to 450° and place a baking sheet in the middle of the oven.
- In a medium bowl mix together the flour, baking powder, and salt. Once well mixed make a well in the center of the bowl making sure to leave big enough walls of flour on the side to keep the liquid fairly contained. In the center of the well carefully pour in the water and olive oil. Mix, slowly incorporating the wet and dry ingredients, until the dough is formed. Once it comes together remove from the bowl and kneed it on a work surface until it is in a smooth ball. The dough will be very oily. Divide the dough into four pieces and roll out each section on a piece of parchment paper. The dough should be very thin and in a long rectangular shape.
- Slide the rolled out dough and the parchment paper onto the baking sheet that has been preheating in the oven and bake for 5-6 minuets until golden brown. Remove tray from oven and sprinkle with some of the Manchego cheese. Return to oven and bake for another 3 to 4 minutes until cheese is melted and browned at the edges. Remove a final time and drizzle with honey and sprinkle with rosemary and sea salt. Repeat the process with the other pieces of dough.
- If you wanted to make these ahead you could do everything through sprinkling on the cheese, just bake in the oven about a minuet less and finish up toasting them just before you are ready to serve. In fact I didn’t have that many people to feed and I only used 2 pieces the first night I made these so I saved the other 2 pieces, already partially cooked wrapped in tin foil. I finished them off two nights later toasting them for about 2 to 3 more minutes and then finishing off with the toppings and they were still really good.