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Gallery Rosemary and Olive Oil Flatbread Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 3/4 teaspoons active dry yeast 2 cups warm water (110 degrees) 2 tablespoons extra-virgin olive oil, plus more for working 1 tablespoon sugar Coarse salt, preferably sea salt 4 to 5 cups bread flour 3 garlic cloves, thinly sliced 3 tablespoons finely chopped fresh rosemary, plus more for garnish Freshly ground pepper Coarse cornmeal, for dusting
Gallery Rosemary and Olive Oil Flatbread
Recipe Summary Servings: 4
Gallery
Rosemary and Olive Oil Flatbread
Rosemary and Olive Oil Flatbread
Rosemary and Olive Oil Flatbread
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 3/4 teaspoons active dry yeast 2 cups warm water (110 degrees) 2 tablespoons extra-virgin olive oil, plus more for working 1 tablespoon sugar Coarse salt, preferably sea salt 4 to 5 cups bread flour 3 garlic cloves, thinly sliced 3 tablespoons finely chopped fresh rosemary, plus more for garnish Freshly ground pepper Coarse cornmeal, for dusting
Directions
Put yeast and water into the bowl of a mixer; stir to dissolve. Add oil and sugar. Stir in 1 1/2 tablespoons salt, then flour, 1 cup at a time, until dough comes together. Attach bowl to mixer fitted with the dough hook. Mix until smooth, about 2 minutes. Let rest in bowl, loosely covered with a damp towel, 20 minutes.
Return dough to mixer; mix until it is smooth, about 5 minutes. Transfer dough to a large oiled bowl. Refrigerate, loosely covered, at least 6 hours or overnight.
Remove dough from the refrigerator; let dough stand until it comes to room temperature, about 1 1/2 hours. Place a pizza stone or baking sheet in cold oven.
Preheat oven to 500 degrees. Divide the dough into 4 pieces. On a lightly floured work surface, gently stretch each piece into an 8-inch round; brush with oil. Sprinkle garlic and rosemary over tops; season with salt and pepper. Drizzle with oil.
Dust a pizza peel or baking sheet with cornmeal. Place 1 flatbread on peel; slide onto pizza stone. Repeat with remaining pieces. Bake until golden brown, about 10 minutes. Garnish with rosemary. Sprinkle with salt. Drizzle with oil.
Reviews
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Rosemary and Olive Oil Flatbread
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rosemary and Olive Oil Flatbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
