Rosemary Flatbread
After rummaging and finding absolutely nothing that sounded tasty in the fridge, I decided to make a nice crispy flatbread. These are so unbelievably easy and the dough can be kept in the fridge for about a week, used for breadsticks, flatbread, pizza, dinner rolls. My measurements are probably less than precise, I generally measure things in the palm of my hand and in pinches!
Rosemary Flatbread Dough
2c AP flour
1/2c warm water
1tbs raw sugar or honey
Fresh rosemary or dried, to taste. I use a handful.
1tsp salt
1tsp dry yeast
2 tbsp extra virgin olive oil
Optional:
1tbsp garlic paste
Balsamic vinegar for drizzling
Combine warm water and dry yeast in separate bowl or mug, set aside for a few minutes until it looks foamy. Combine all dry ingredients, add the yeast mixture and knead until well combined and stretchy. You can do this by hand, if you plan to do that I do recommend letting it rest once the ingredients are combined for at least five minutes before you start kneading … it’ll be way easier to deal with. I just turn on my mixer and let it work for me. Place in greased, large glass bowl and cover with a clean, slightly damp towel. Put this somewhere warm to rest, I like to leave mine in the oven (while it’s off). Check on it every 30 minutes or so, I’ve had unpredictable results with dry yeast before so am really not confident in giving a set time but it may be up to two hours. Punch it down once it’s doubled (this part is always fun), turn onto a floured surface and tuck it into a ball-ish shape. Turn the bowl upside down over it, leave it to rest 15-20 minutes while you preheat your oven to 400f. Hey, I said this was easy, not quick. :) When you return your dough will be puffed once more, you can roll it out into a flatbread with a rolling pin or use your hands. I like to cut it into four portions and make 4 smaller flatbreads, flattened with my hands. By now your oven is nice and hot, toss cornmeal onto a large cookie sheet, pizza pan or anything else flat and oven safe. Place your flatbread, brush liberally with your olive oil and then bake until golden 10-15 minutes.
Options: You can spread garlic paste on top of your bread after brushing your olive oil on for a deliciously garlicky bread. I love having a drizzle of balsamic over the top right as it comes from the oven, it adds this wonderful tart note and enhances all of the flavors of yeast, rosemary and garlic!
