Grilled Rosemary Flatbread

Easy and adaptable, this flatbread is a real crowd-pleaser. The dough rises for a very short time (because we use instant or rapid-rise yeast) and is incredibly forgiving. It can be rolled and rerolled and left to rest. We like to have a big group over for a flatbread-making party where each guest gets their own grilled flatbread to top as they like. Our suggestions for toppings (see the box) are simply a starting point. This recipe is easily multiplied.

MAKES 6 FLATBREADS

1 package instant or rapid-rise yeast (2¼ teaspoons)

1 tablespoon sugar

1 cup warm (105°F) water plus ½ cup lukewarm water

3 cups bread flour or unbleached all-purpose flour, as needed, plus more for dusting

¼ cup extra-virgin olive oil, plus more for coating the bowl and brushing the breads

1 tablespoon chopped rosemary

1 teaspoon kosher salt

¼ cup coarse semolina flour, cornmeal, or additional bread flour

Coarse sea salt (optional)

Optional toppings (see box)

Possible toppings include grated Parmesan, mushrooms sautéed with thyme and topped with grated Emmentaler, basil leaves and sliced plum tomatoes brushed with oil, and roasted red and yellow cherry tomatoes sprinkled with Parmesan.

In a large bowl, combine the yeast, sugar, 1 cup warm water, and 1½ cups of the flour. Allow to rest in a warm place until the yeast activates (the mixture will bubble), 5 to 10 minutes.

Coat a medium bowl with olive oil. Set aside. Add the ½ cup lukewarm water, ¼ cup olive oil, rosemary, kosher salt, and 1 cup of the remaining flour to the yeast mixture and stir to mix well. Gradually add the remaining flour 1 tablespoon at a time and incorporate it by hand, until a soft dough is formed. Flour a work surface, transfer the dough to it, and knead until the dough is smooth, 5 to 10 minutes. Transfer the dough to the oiled bowl, turn to coat, and allow to rest in a warm, draft-free place until the dough doubles in size, about 20 minutes. (At this stage, the dough may be left for up to 2 hours.)

Punch down the dough and divide it into 6 equal pieces. Heat a grill pan over high heat.

Sprinkle a work surface with the semolina, cornmeal, or bread flour. Roll out the dough one piece at a time to make a ¼-inch-thick free-form shape. Brush the dough with olive oil and sprinkle with the sea salt, if using. Transfer to the pan and grill, turning once, until the flatbread is cooked through, 5 to 8 minutes. Repeat with the remaining flatbreads. Add toppings, if using. (NOTE: If using a topping with cheese, transfer the flatbread to a 350°F oven to melt it.)