Rosemary Flatbread
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 8
- 1 cup water
- 1 package yeast, quick-rising
- 1 teaspoon honey
- 3 cups unbleached flour
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons salt
Recipe
- 1 preheat oven to 400 degrees.
- 2 in a large bowl, stir together the water, yeast and honey.
- 3 add 1 cup of the flour.
- 4 beat well with a wire whisk until smooth and creamy.
- 5 let rest at room temperature for 5 minutes.
- 6 add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
- 7 whisk hard for 3 minutes or until smooth.
- 8 add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
- 9 turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
- 10 coat a baking sheet with vegetable cooking spray.
- 11 place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
- 12 brush with the remaining 1 tablespoon of olive oil.
- 13 bake for 20-25 minutes or until golden brown.
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