-Preheat oven to 450 degrees, with a heavy baking sheet on a rack in the middle of the oven.

-Stir together the following:

1¾ cup unbleached white flour

3 TBS chopped rosemary

2 cloves finely chopped garlic

1 tsp baking powder

¾ tsp sea salt

-Make a well in the center and add ½ cup water and 1/3 cup olive oil and gradually stir into the flour with a wooden spoon until a dough forms.

-Knead the dough gently on a work surface 4 or 5 times.

-Divide dough into 3 pieces, keeping remaining pieces covered with plastic wrap.

-Roll out dough 1 piece at a time on a sheet of parchment paper, into a 10-inch circle; dough should be thin, but a rustic shape is okay.

-Lightly brush top with additional olive oil and then press a few rosemary leaves on top.

-Sprinkle with sea salt.

-Slide rounds, still on parchment paper onto preheated baking sheet.

-Bake until golden brown in spots, 8-10 minutes. Transfer to rack to cool.

-Repeat with remaining rounds and fresh parchment paper.

-Break the flatbread into pieces before serving.