Best 2 Rosemary Flat Bread Recipes

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**Rosemary Flatbread: A Delightful Fusion of Herbs, Cheese, and Crispy Crust**

Indulge in the culinary delight of rosemary flatbread, a tantalizing treat that combines the aromatic essence of rosemary with the savory richness of cheese and the delightful crispiness of freshly baked bread. This versatile dish, presented in three delectable variations, offers a symphony of flavors and textures that will captivate your taste buds. From the classic combination of rosemary and sea salt to the tangy zest of sun-dried tomato and pesto, each recipe promises a unique gustatory experience. Embark on a culinary journey as we unveil the secrets behind crafting this delectable flatbread, ensuring a perfect balance of flavors and textures in every bite.

**Recipe 1: Classic Rosemary Flatbread**

This classic recipe embodies the essence of rosemary flatbread, showcasing the herb's distinctive aroma and flavor. Simple yet elegant, it features a blend of fresh rosemary, olive oil, and sea salt, brushed onto a perfectly crisp flatbread. The result is a delightful combination of savory, aromatic, and slightly salty notes that will transport you to the sun-kissed fields of the Mediterranean.

**Recipe 2: Sun-Dried Tomato and Pesto Flatbread**

For a vibrant and flavorful twist, the sun-dried tomato and pesto flatbread is a must-try. Sun-dried tomatoes, known for their concentrated sweetness and tangy flavor, are combined with a vibrant pesto sauce, creating a lively tapestry of flavors. The pesto, bursting with the aromatic freshness of basil, garlic, and pine nuts, adds a layer of complexity and depth to this delectable flatbread.

**Recipe 3: Goat Cheese and Honey Flatbread**

The goat cheese and honey flatbread offers a unique blend of savory and sweet flavors. Creamy goat cheese, with its mild tang and distinct flavor, is generously spread over a crispy flatbread. Drizzled with honey, the flatbread takes on a luscious sweetness that perfectly complements the cheese's tang. Topped with a sprinkle of fresh rosemary, this recipe creates a harmonious balance of flavors and textures that will leave you craving more.

Let's cook with our recipes!

ROSEMARY FLAT BREAD



Rosemary Flat Bread image

Provided by Rose Levy Beranbaum

Categories     Bread     Mixer     Side     Bake     Rosemary     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (12- by 5- by 1/2-inch) flat bread

Number Of Ingredients 14

2 1/2 cups (13.25 ounces/371 grams) Gold Medal "Better for Bread" flour*
1/4 cup (1.25 ounces/35 grams) whole-wheat flour
1 1/4 teaspoons instant yeast (also known as rapid-rise or bread machine yeast)
1 1/2 teaspoons fine sea salt
1 1/2 cups (12 ounces/336 grams) water, room temperature (70 to 90°F)
1 teaspoon honey
1/4 cup plus 4 teaspoons (2 ounces/56 grams) extra-virgin olive oil
Vegetable oil or nonstick vegetable-oil spray
2 tablespoons fresh whole rosemary needles
2 teaspoons coarse sea salt such as fleur de sel
1 teaspoon freshly ground black pepper
*If unavailable, substitute 1 1/4 cups bread flour and 1 1/4 cups unbleached all-purpose flour
Special Equipment
stand mixer fitted with whisk attachment and dough hook, 3-quart or larger bowl or dough-rising container, masking tape, heavy baking sheet, baking stone or second heavy baking sheet, large aluminum-foil-lined cast-iron pan or heavy, rimmed baking pan

Steps:

  • Mix and knead dough:
  • In bowl of stand mixer fitted with whisk attachment, whisk together bread flour, whole-wheat flour, and yeast, then whisk in sea salt. Whisk in water, honey, and 1/4 cup olive oil.
  • Attach dough hook to stand mixer and mix on low (#2 on Kitchen Aid) until dough begins to pull away from sides of bowl, about 3 minutes. (Dough should be very sticky to touch and should not pull away from bowl completely. However, if dough does not pull away at all, gradually beat in up to 1/4 cup additional flour.)
  • First rise:
  • Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes. Using oiled hands, transfer dough to lightly oiled work surface. Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Cover bowl tightly with plastic wrap. Let dough rise until doubled in size and depression holds when pressed gently with fingertip, about 30 minutes to 1 hour.
  • Shaping and second rise:
  • Brush heavy baking sheet with 2 teaspoons olive oil. Transfer dough to sheet and, using fingertips, very gently press into 12-by 5-by 1/2-inch rectangle. Brush top of dough with remaining 2 teaspoons olive oil.
  • Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rise in warm place until doubled in size and depression very slowly fills in when pressed gently with fingertip, about 1 hour.
  • Bake bread:
  • While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 475°F for 1 hour.
  • Using fingertips, deeply dimple dough all over. Sprinkle with rosemary, coarse salt, and pepper. Quickly transfer baking sheet to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
  • Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted into center comes out clean (instant-read thermometer inserted into center will register about 210°F), 12 to 15 minutes. Transfer bread from baking sheet to rack to cool completely. Serve warm or at room temperature.
  • Chef's Notes:
  • •Dough rises best around 75°F to 80°F. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then transfer to a large, re-sealable freezer bag that's been coated with vegetable oil or nonstick vegetable-oil spray. Leave a small end of the bag unsealed to allow for gas to escape during fermentation and refrigerate the dough overnight. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
  • THE DOUGH PERCENTAGE:
  • Flour: 100% Water: 70.6% Yeast: 0.81% Salt: 1.8% Oil: 1.1%

FLAT BREAD WITH ROSEMARY AND OLIVE OIL



FLAT BREAD WITH ROSEMARY AND OLIVE OIL image

Categories     Bread

Yield 12

Number Of Ingredients 10

3 1/2 cups flour
2 1/4 tsp. (1 packet) instant yeast
1 Tbs. sugar
1 Tbs. salt
1 1/4 to 1 1/2 cups warm water (110°F)
2 Tbs. olive oil, plus more for bowl
1 Tbs. coarse cornmeal
2 Tbs. olive oil
2 tsp. finely chopped fresh rosemary
Coarse sea salt, to taste

Steps:

  • Make the dough In a food processor, combine the flour, yeast, sugar and salt and pulse to blend. Add the warm water and the 2 Tbs. olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball. In an oiled large bowl, place the dough, turn to coat it with oil and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours. Divide the dough Turn the dough out onto a lightly floured surface, punch down 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 (see note above). Bake the flatbread Preheat an oven to 450°F. Sprinkle the cornmeal evenly over an 11-by-17-inch rimmed 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 with the olive oil and sprinkle with the rosemary and sea salt. Bake until golden brown, 15 to 18 minutes. Cut into pieces and serve. Makes 12 pieces flatbread; makes 2 dough balls.

Tips:

  • For a crispy flatbread, use a hot oven and a baking stone or pizza stone.
  • If you don't have a baking stone, you can use a baking sheet. Just make sure to preheat it in the oven before adding the flatbread.
  • To make sure the flatbread is cooked evenly, rotate it halfway through baking.
  • If you want a more flavorful flatbread, brush it with olive oil or melted butter before baking.
  • You can also sprinkle the flatbread with herbs, spices, or cheese before baking.
  • Once the flatbread is baked, let it cool for a few minutes before slicing and serving.

Conclusion:

Rosemary flatbread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it can also be served as a side dish with soup or salad. With its simple ingredients and quick preparation time, rosemary flatbread is a great recipe for busy cooks. So next time you're looking for a tasty and satisfying snack, give rosemary flatbread a try!

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