Rosemary Flatbread, adapted from Martha Stewart Living
2¼ tsp active dry yeast (1 envelope)¾ cup warm water (110 degrees)
2 cups all-purpose flourCoarse sea salt
Cracked black pepper1 tbs plus 1½ tsp extra-virgin olive oil, plus more for bowl and brushing
1 tbs chopped rosemary or other herb, plus more for decorating on topPlace a baking stone in a cold oven and preheat to 400 degrees. Combine yeast and water, and let stand until foamy, about 5 minutes. Stir well.
Pulse flour and 1 tsp salt in a food processor to combine. Add yeast mixture, oil, and rosemary. Process just until a dough forms. Turn dough onto a lightly floured surface. Knead for 1 minute. Shape into a ball. Place in an oiled bowl, and turn to coat. Cover loosely with plastic wrap. Let rise until doubled, about 1 hour.

Punch down the dough, and divide into 4 pieces. Gently roll each piece into a 6-inch disc. Don't roll them too thin, or they'll have the dryness and consistency of a cracker instead of the softness and texture of a bread. Brush with oil, sprinkle with salt and pepper, and decoratively top with pieces of rosemary.