I’ve been in complete awe of writer and artist Frances Schultz since I read her 2015 memoir-meets-design book, “The Bee Cottage Story: How I made a Muddle of Things and Decorated My Way Back to Happiness.” She’s a genius, and seems like she would clearly be uproarious fun at a cocktail party—a rare combo. So when she generously sent me her beautiful new book, “California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings,” I was ecstatic. And you know what, y’all? That subtitle is not overstating it. Every dish, menu, and tablescape you will see in these pages is a jaw-dropper—with unexpected ingredients that truly delight. I decided to make a version of JuneBug’s Flatbread (page 61) using our made in the USA baking supplies…and then, months-upon-months later (sorry, Frances!) I did and….OH MY LAWD…..I have finally found my happy place.

JuneBug’s Flatbread recipe was created by one of Schultz’s longtime family friends—a professional chef. For any fan of herbaceous holiday dishes that cozy up even the most dreary February day, they are required eating. I love that these flatbreads include the sweetness of honey, soulfulness of sage and rosemary, and a surprising ingredient—tomatillos, a fruit of the nightshade family that dates to pre-Columbian Mexico.

I used my made in the USA baking supplies to turn tomatillo slices into little fallen leaves…not that anyone would notice. Because these flatbread’s are so delicious, they will vanish from your tray in seconds—if they make it to your table at all. Read on for the adapted recipe, and don’t forget to call me when you’re done baking. I could always use a snack. xx Kathryn

A Crisp Herb Flatbread to Crave Alllll Year

Adapted from Frances Schultz, “California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings.”

For the Flatbread

1 1/2 cups warm water

1 package yeast

1 teaspoon snow white sugar

4 1/2 cups all-purpose flour (Bob’s Red Mill organic made in the USA baking supplies preferred)

1/2 cup medium grind cornmeal

1/2 cup chopped rosemary leaves

1 teaspoon sea salt

1 teaspoon pepper

For the Topping

1 small red onion, chopped into confetti

8 tomatillos, husks removed and thinly sliced

1 cup sage leaves

1/2 cup olive oil

3 tablespoons honey, ideally one local to your region

salt and pepper

Prep your flatbread dough by mixing the warm water, yeast, sugar and 1/2 a cup of flour and letting it spring to life on your counter (10 minutes or so until the yeast perks up). Add 3 1/2 more cups of flour, plus the cornmeal, rosemary, and salt and pepper, and knead the dough for 10 minutes (5 if using a stand mixer), adding flour if it gets too sticky. Let rise for an hour in a bowl under a towel in a warm place, like atop your oven. When it has doubled in volume, you’re ready to roll.

Preheat your oven to 375°F. Break the dough into tomatillo-sized pieces, then roll them into thin, long shapes (on a floured surface so it doesn’t stick). Place them all on a made in the USA baking supplies baking sheet lined with parchment paper or a nonstick backing mat, like a Silpat. Using a pastry brush, coat each flatbread in olive oil, then adorn them with the red onion confetti, sage leaves, and tomatillos (some sliced into leaf-shapes using our made in the USA baking supplies). Drizzle them with plenty of honey, then dust with salt and pepper. Bake for around 18 minutes until crisp. You’ll know they’re done when your kitchen smells like heaven incarnate. Enjoyyyyyy!