February 2, 2011

Rosemary Flatbread

So, I have been looking for a recipe to equal Trio's Rosemary Flatbread. Sadly, this was not it.  This was, however, pretty good. It is more of a breadstick, but the flavor is really good and this would be great with some olive oil and balsamic or some feta on top. When I made this I didn't have any cornbread on hand, so I just sprayed a bowl for the dough and rather then parchment paper, I sprayed the pan as well. 

  • 4 tablespoons olive oil
  • 2 tablespoons fresh rosemary, roughly chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon active dry yeast
  • 3/4 cup warm water (about 110 degrees)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup cornmeal
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
Line 2 baking sheets with parchment paper. In a bowl combine the olive oil, rosemary, garlic and yeast. Add the water to dissolve the yeast. Add the flour and salt. Mix and knead by hand until you have a smooth ball of dough. Spread the cornmeal on a flat surface. Place the dough on the cornmeal and cover with a warm, damp dish towel. Allow the dough to rise until double in size, for about 50 minutes. With a rolling pin, flatten the dough into a round and cut it into 6 equal wedges. Flatten each wedge with your fingers, pounding it out very thin. Spread on the baking sheets and bake until golden brown, for about 10 minutes. Brush each piece of flatbread with remaining extra virgin olive oil and sprinkle lightly with kosher salt

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