Monday, March 15, 2010

Crisp Rosemary Flatbread

Easy. Really bad for you. Delicious. We saw this on the Blue Ridge Baker.

1 3/4 cup unbleached white flour
2 tablespoon chopped fresh rosemary
1 teaspoon baking powder
1 teaspoon salt
1/2 cup water
1/3 cup olive oil
coarse sea salt

Preheat oven to 450 degrees fahrenheit and place baking stone on middle rack.

Combine flour, rosemary, baking powder, and salt in a bowl. Incorporate the water and olive oil. When the dough comes together, knead it 4 or 5 times. Divide dough into 3 equal pieces and roll them out one at a time. Roll out no more than 1/8". Place a piece of parchment on top of each round and gently lift up the parchment with the round attached. Fold the parchment back on itself with the dough. This step is necessary because the dough will be too thin to move to the parchment with your hands. Lightly brush top of each round with additional olive oil and sprinkle with coarse salt. Slip the dough with the parchment onto the baking sheet in the oven and bake for 10-12 minutes, until lightly golden brown.

1 comment:

  1. It looks beautiful! I love the sprinkle of salt on top of it.I'd love to try this


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