This rosemary flatbread from Maggie Glazer was slightly disappointing. The reason being that I have already gotten used to making the truly fantastic potato-rosemary-garlic bread from The Bread Baker's Apprentice. This just was not as good. Sorry Maggie, your baguette's were the best though!
Also, her recipe calls for too much salt. It was a bit hard to eat. My new rule of thumb is, never trust a recipe that calls for more than a tablespoon of salt. This recipe did get some nice air in the crumb. Maggie Glezer's slow rise really seems to work nicely (if you have the time...)
Here are some pictures from my camera that I finally found from the devil's food cake I made.
It was a bit crumbly, even with the changes to the recipe that Rose suggested on her site a while ago.