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Rosemary Flatbread

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• Pinch sugar
  
• 1/2 cup warm water (105 to 115 degrees F)
  
• 1 pkg. active dry yeast
  
• 1 cup water, at room temperature
  
• 3 Tbsp olive oil, divided
  
• 3-1/2 to 4 cups all-purpose flour, divided
  
• 2 tsp salt
  
• 2 tsp chopped fresh rosemary (or 1 tsp dried)
  
• 1/2 tsp freshly ground pepper
  
• Fresh rosemary sprigs (optional)
  






Instructions



1. Dissolve sugar in warm water in a large bowl. Sprinkle top of mixture with yeast and let stand 5 to 10 minutes, until yeast is bubbly. Stir in room temperature water, 2 tablespoons of the oil, 1 cup of the flour, the salt, rosemary and pepper until smooth. Stir in remaining flour, until a smooth dough forms and pulls away from side of bowl.
   
   
2. On a lightly floured surface, knead dough 8 to 10 minutes, until smooth and elastic. Gather dough into a ball. Place dough in a large greased bowl, turning to grease the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 1 to 1-1/2 hours.
   
   
3. Punch down dough; let rest 10 minutes. Transfer dough to a jelly-roll pan and gently stretch into a small rectangle. Let dough stand 10 to 15 minutes until pliable enough to stretch to edges of pan. Cover pan with plastic wrap and let dough stand 15 minutes more.
   
   
4. Meanwhile, adjust oven rack to lowest position. Heat oven to 450 degrees (F). Uncover dough and brush top with remaining 1 tablespoon oil. Bake 20 to 25 minutes, until golden. Cool flatbread in pan on wire rack 5 minutes; unmold and cool completely on wire rack. (Can be made ahead. Wrap well and freeze up to 1 week. Thaw 2 hours at room temperature.)
   
   
5. Cut bread into quarters. Cut each quarter into 1-inch slices. Lightly toast slices. Garnish with rosemary sprigs, if desired.
   
   Makes 28 slices.