Rosemary-Scented Flatbread with Black Grapes

Flatbread-ck-349303-l

(2) Course Breads and Muffins

Ingredients in this Recipe

1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups warm water (100Â° to 110Â°)
1 1/4 teaspoons salt, divided
1 cup seedless black grapes, quartered and divided
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup white cornmeal
2 1/2 teaspoons olive oil, divided
3 1/4 cups all purpose flour, divided
Cooking spray

Recipe Preparation

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