Rosemary Flatbreads

8 Dec

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My dear friend, Keri Brennan, passed this recipe my way. And it was perfect timing as I was headed to a family dinner and wanted to bring some things. These lil flatbreads would be the perfect thing to bring.

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They require some yeast – but don’t let that keep you from trying. It’s so easy to throw these together.

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You just need a little bit of time to allow the dough to proof and rise.

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You can also toss in any herbs/seasonings you like. They are so versatile!

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They were delicious! I think next time I wouldn’t add as much sea salt to the tops of them – they were a bit salty. But they tasted great and made a great accompaniment to our meal!

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Rosemary Flatbreads

Ingredients:

  • 1 cup warm water (about 110 F/43 C)
  • 1 teaspoon (2 ¾ gm) active dry yeast
  • 3 cups (15 oz) all-purpose (plain) flour, plus more for rolling
  • 3 tablespoons of extra virgin olive oil
  • 1 tsp coarse salt
  • 1 teaspoon sugar
  • 1 large egg whisked with 1 tablespoon water, for egg wash
  • sea salt, for sprinkling
  • 1/4 cup (¼ oz) fresh rosemary or thyme ( I used minced rosemary)
  • (homemade seasoned salt made by combining dried homegrown herbs with sea salt)

Directions:

Place the water in a medium sized bowl and sprinkle the yeast on top. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms. Add the minced rosemary.

Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface all over. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.

Preheat oven to moderate 350°F. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4″x10″ (or however small/large you like) on a lightly floured surface.

Transfer to a parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs (or homemade seasoned salt.)

Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.

Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

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One Response to “Rosemary Flatbreads”

  1. cortneechiwa December 8, 2013 at 7:23 pm #

    That looks amazing. Yum.

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