Rosemary-Garlic Mini Flatbread Bites with Apple
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Learn more →Ingredients
4 servings
For the flatbread dough
- 1 cup rice flour
- ¼ cup tapioca starch
- ½ tsp salt
- ½ tsp baking powder
- ⅓ cup warm water
- 2 tbsp olive oil
For the garlic-rosemary oil
- 3 tbsp olive oil
- 2 cloves garlic, peeled and lightly smashed
- 2 tsp fresh rosemary, finely chopped
For topping
- 1 medium apple (such as honeycrisp or fuji), cored and very thinly sliced
- 1 tbsp fresh rosemary leaves, for topping
- flaky sea salt, to taste
For serving
- 2 oz fresh ricotta, for serving (optional)
Instructions
- 1
Combine the rice flour, tapioca starch, salt, and baking powder in a large mixing bowl and whisk until evenly blended. Add the warm water and 2 tbsp olive oil, then stir with a fork until a soft, pliable dough forms — it should hold together without crumbling and feel slightly tacky but not sticky. If the dough is too dry, add water 1 tsp at a time. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.
- 2
While the dough rests, combine the 3 tbsp olive oil and the smashed garlic cloves in a small saucepan over low heat. Warm gently until the garlic is fragrant and just beginning to turn golden at the edges, about 5–7 minutes — watch closely, as garlic can brown quickly. Remove from heat, stir in the 2 tsp finely chopped rosemary, and let the oil steep for 5 minutes. Remove and discard the garlic cloves, then set the infused oil aside.
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