This recipe is part of The Gilded Table: May Edition — a seasonal invitation to linger in the sun-dappled rhythm of spring. Inspired by Provençal markets and garden afternoons, each dish is a gentle celebration of flavor, simplicity, and joy.
ROSEMARY SEA SALT FLATBREAD
“Where bread is broken, hearts are mended. ”
A rustic tear-apart flatbread with olive oil, rosemary, and sea salt — simple, savory, and best served by candlelight. From The Gilded Table: May Edition.
This rustic tear-apart flatbread is golden and crisp at the edges, tender inside, and infused with fresh rosemary, sea salt, and olive oil. Serve warm with cheese, olives, or seasonal spreads. A versatile companion to any spring table. Part of The Gilded Table: May Edition from Life in Bianca’s Kitchen.
Printed with a golden olive branch and a touch of Parisian blush, this card is ready for your recipe box or spring soirée folder.
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