I made this amazing flatbread the other night to go with our Creamy Tomato Soup. It was so good! It didn't take very long to make and it just made the meal seem special. I loved the flavor- I have since tried Italian Seasoning instead of rosemary and I really liked it (although the rosemary was good.) I think you could easily experiment with some other herbs. You can make ahead and store it as well- I put the instructions for that on the bottom.
Flatbread with Rosemary and Olive Oil
from Food Made Fast: Small Plates cookbook
Yeast Dough:
3 1/2 cups flour
2 1/4 tsp (1 packet) instant yeast
1 T sugar
1 tsp salt
1 1/4-1 1/2 cups warm water (110 degrees)
2 T olive oil
1 T Coarse cornmeal
2 T olive oil
2 tsp fresh rosemary, finely chopped (I used about 1 tsp dried)
Coarse sea salt (I used Kosher Salt)
1. Make the dough: In a food processor, combine the flour, yeast, sugar, and salt and pulse to blend. (I just mixed it well in my Bosch). Add the warm water and olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface. Knead the dough in an oiled large bowl, turn to coat, and cover with plastic wrap. Let right in a warm place until doubled in bulk and very spongy, about 1 1/2 hours. (I mixed it in the Bosch and it didn't take that long to double.)
2. Divide the dough: Turn the dough out onto a lightly floured surface, punch down, and knead into a smooth cylinder. Dived into 2 equal pieces and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes. Store 1 ball for future use. (The balls are pretty small, so I would either double the batch and store half or store the whole thing.)
3. Bake the flatbread: Preheat oven to 450. Sprinkle the cornmeal evenly over an 11x17 baking sheet. Place the dough on the prepared pan. Press down on the center, and push and stretch the dough to the edges of the pan evenly. Cover with a damp towel and let rise for 15 minutes. Make several dimples in the dough. Drizzle the dough with the olive oil and sprinkle with the rosemary and sea salt. Bake until golden brown, 15-18 minutes. Cute into pieces and serve.
Storage tip: Place each ball separately in a resealable plastic bad and refrigerate until ready to use, up to overnight. Return to room temperature before proceeding with the recipe. If freezing, wrap the dough in plastic wrap before placing in the bags and freezing for up to 2 months. To thaw, place on a plate at room temperature; until the dough reaches room temperature and begins to rise again, about 3 hours.
from Food Made Fast: Small Plates cookbook
Yeast Dough:
3 1/2 cups flour
2 1/4 tsp (1 packet) instant yeast
1 T sugar
1 tsp salt
1 1/4-1 1/2 cups warm water (110 degrees)
2 T olive oil
1 T Coarse cornmeal
2 T olive oil
2 tsp fresh rosemary, finely chopped (I used about 1 tsp dried)
Coarse sea salt (I used Kosher Salt)
1. Make the dough: In a food processor, combine the flour, yeast, sugar, and salt and pulse to blend. (I just mixed it well in my Bosch). Add the warm water and olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface. Knead the dough in an oiled large bowl, turn to coat, and cover with plastic wrap. Let right in a warm place until doubled in bulk and very spongy, about 1 1/2 hours. (I mixed it in the Bosch and it didn't take that long to double.)
2. Divide the dough: Turn the dough out onto a lightly floured surface, punch down, and knead into a smooth cylinder. Dived into 2 equal pieces and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes. Store 1 ball for future use. (The balls are pretty small, so I would either double the batch and store half or store the whole thing.)
3. Bake the flatbread: Preheat oven to 450. Sprinkle the cornmeal evenly over an 11x17 baking sheet. Place the dough on the prepared pan. Press down on the center, and push and stretch the dough to the edges of the pan evenly. Cover with a damp towel and let rise for 15 minutes. Make several dimples in the dough. Drizzle the dough with the olive oil and sprinkle with the rosemary and sea salt. Bake until golden brown, 15-18 minutes. Cute into pieces and serve.
Storage tip: Place each ball separately in a resealable plastic bad and refrigerate until ready to use, up to overnight. Return to room temperature before proceeding with the recipe. If freezing, wrap the dough in plastic wrap before placing in the bags and freezing for up to 2 months. To thaw, place on a plate at room temperature; until the dough reaches room temperature and begins to rise again, about 3 hours.
1 comment:
Looks perfect!!!!
Post a Comment