I was on a carb-a-licious kick over the weekend, which was great because I had taken a long break from making bread. I've been wanting to make a flatbread for awhile, so I'll buy a fresh bunch of rosemary on the weekends....and then it sits in my refrigerator all week. This time, however, I kept myself accountable to my rosemary and actually followed through.Because I wanted to make the flatbread in time for dinner, and I hadn't planned ahead, I didn't have the opportunity to make a more complex recipe that required starters, multiple rises, etc. So I found a recipe for thyme flatbread online and adapted it to my needs. It wasn't a slam dunk, though. I think I would probably hunt around for a different recipe or further adapt the one I found, but on the upside, I pulled it out of the oven just as Steve finished our shrimp and pasta dinner!
Rosemary Flatbread
Recipe adapted by Lazy Susin
1¼ cups warm water (110 to 115°F.)
1½ tsp granulated sugar
1½ tsp active dry yeast
1½ tsp salt
3½ cups all-purpose flour
1-2 T olive oil
Chopped Rosemary
Kosher Salt
Place water into large bowl. Sprinkle with sugar and yeast. Let stand 5 minutes or until yeast is dissolved. Stir in salt, olive oil and half of chopped rosemary. Gradually add flour, stirring until dough forms.
On a lightly floured surface, knead dough 10 to 12 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; let rise in warm place until doubled in size; about 45 minutes to 1 hour.
Place oven rack in lowest rack position; heat oven to 450°F. Grease a 15x10x1-inch jelly roll pan.
Gently punch down dough to deflate. Place in pan; using palm of hand press dough to cover bottom of the pan. Cover; let rise about 20 minutes or until risen by half. Brush dough with oil; sprinkle generously with coarse salt and other half of chopped rosemary.
Bake 12 to 15 minutes or until light golden brown.
On a lightly floured surface, knead dough 10 to 12 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; let rise in warm place until doubled in size; about 45 minutes to 1 hour.
Place oven rack in lowest rack position; heat oven to 450°F. Grease a 15x10x1-inch jelly roll pan.
Gently punch down dough to deflate. Place in pan; using palm of hand press dough to cover bottom of the pan. Cover; let rise about 20 minutes or until risen by half. Brush dough with oil; sprinkle generously with coarse salt and other half of chopped rosemary.
Bake 12 to 15 minutes or until light golden brown.
3 comments:
I think the flatbread looks really nice. I love rosemary.
Did you dip it in olive oil and cracked pepper? Eh? Macaroni grill-style.
We liked ours with soup. Dunking away is the way to go.
You should grow rosemary in your yard! It's out of control in our backyard but it's nice to have around when you need it for recipes.
i love the look of that shrimp pasta. been wanting to try my hand at making breads..thanks for this recipe. i hope to give it a try soon and if i'm lucky have it look as good as yours!
:)
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