Rosemary Flatbread with Grapes & Brie

This savory flatbread recipe combines red grapes, cheese and rosemary for a sure-to-please appetizer.


  • 1 Cup Warm Water
  • 1 ¼ Teaspoon Active Dry Yeast
  • 2 Cups Bread Flour
  • ½ Teaspoon Kosher Salt
  • 3 Tablespoon Olive Oil
  • Brie Cheese (rind removed, sliced into pieces)
  • 2 Tablespoons Fresh Rosemary (chopped)
  • 1 Heaping Cup Red Grapes
  • 2 Teaspoons Flaked Sea Salt


  1. In a bowl, measure 2 cups bread flour and ½ teaspoon kosher salt & mix.
  2. Measure out 1 cup of warm water. Sprinkle in the active dry yeast and wait for it to bloom (about 5 minutes).
  3. Slowly combine the yeast/water mixture with flour/salt mixture. Mix until dough pulls away from the bowl.
  4. Lightly flour a clean surface and knead the dough into a ball for a minute or so.
  5. Add the tablespoon of olive oil into a clean bowl and roll the dough ball into the oil and up the sides of the bowl to coat it. Cover the bowl with a clean towel and set in a warm place to rise for one hour or until it doubles in size.
  6. Drizzle two tablespoons of oil onto a rimmed sheet pan and spread it around. Punch the dough down and stretch it out onto the oiled pan until it almost touches the sides.
  7. Scatter pieces of brie cheese over the top evenly and sprinkle with the fresh chopped rosemary.
  8. Cut grapes in half and press them slightly into the flatbread dough and sprinkle with flaked sea salt. (*For a fun twist, arrange the grapes in a pattern or design!)
  9. Cover again with a clean towel and let rise for the second time for 20 minutes.
  10. Pop the flatbread into a preheated 400° oven and bake for 20 minutes.
  11. Remove once the grapes have started to burst, the brie is bubbling and the crust is golden and crispy.
  12. Slide the flatbread onto a wood cutting board and slice.