# French Flatbread with Thyme and Rosemary

Recipe by [Tomás Herrera](https://fridge.menu/en/u/tomasherrera)

A rustic French-style flatbread, slow-fermented overnight for a crisp, airy crumb and a leaf-like pattern of slashes.

Servings: 2 · Prep 145 min · Cook 22 min · Baking

Vegan · Contains: gluten

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: French Flatbread with Thyme and Rosemary](https://image.fridge.menu/adaptations/hifxeu1v/a158e1dfbaf38e803ce6ac839ea0c49349a8d78d3a9467d4e1ac3ebec8daeba1.jpg)

## Ingredients

- 450 ml [Water](https://fridge.menu/en/i/water) — room temperature
- 10 g [Yeast](https://fridge.menu/en/i/yeast)
- 50 g [Wholemeal flour](https://fridge.menu/en/i/whole-wheat-flour)
- 500 g [Plain flour](https://fridge.menu/en/i/flour)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt)
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 1 tsp [Dried rosemary](https://fridge.menu/en/i/dried-rosemary)

## Steps

1. Dissolve the yeast in a bowl with room-temperature water, add the wholemeal flour and sifted plain flour, and mix briefly until the dough is smooth.
2. Leave the dough covered to autolyse for 45 minutes.
3. Add the salt and knead the dough on low-medium speed for about 5 minutes, until smooth and glossy.
4. Transfer the dough to a bowl greased with olive oil.
5. Cover the bowl with a lid or a clean tea towel and leave to rise on the counter for 1 hour.
6. Then place the dough in the fridge overnight, or for at least 8-12 hours.
7. The next day, put a steel baking surface on a rack in the oven and preheat the oven to 275°C with the fan on, an hour before baking.
8. Take the dough out of the fridge and divide it in half.
9. Gently roll out each piece of dough into a slightly triangular oval shape, narrower at one end, trying not to knock out too much air.
10. Place each oval on its own sheet of baking parchment.
11. Make a cut through the centre of the oval, then 3-4 cuts on each side.
12. The cuts should stay within the edges of the bread — see photo — so a leaf-like pattern forms.
13. Gently stretch the bread so the cuts open into holes in the dough.
14. Leave the bread to rise on the tray for 30 minutes.
15. Brush the bread with olive oil and sprinkle with the dried herbs (thyme and rosemary) and flaky salt.
16. Lower the oven temperature to 225°C and use a peel or pizza pan to transfer the bread into the oven.
17. Bake one bread at a time for 10-12 minutes, until golden and crisp.
18. Watch the bread closely, as baking time may vary depending on the oven.

Published 2026-10-09

https://fridge.menu/en/r/flatbread-hifxeu1v

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=hifxeu1v · Something wrong? Tell us — no account needed. Write to hello@fridge.menu