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Rosemary Flat Bread




Source of Recipe


Heartache2Hope


List of Ingredients




2 tablespoons fresh yeast
1 cup lukewarm water
3 cups bread flour (+ ½ cup for working)
4 tablespoons extra virgin olive oil
1 big pinch of salt
2 sprigs of rosemary


Recipe




Dissolve yeast in water for about 10 minutes. In a large bowl heap flour into a mound, make a well in the centre and gradually add the yeast, stirring in a circular motion with a fork until a dough is formed. You can also use a food processor with plastic blades. Lightly flour the work surface, knead the dough on it for a few minutes with the palm of the hand, until the dough is smooth. Form a ball and put in an oiled bowl covered with plastic wrap. Leave it until double in size (the exact time will depend on the room temperature). Brush a 10 inches tart pan with some oil. On a lightly floured surface, punch down the dough and roll out with a rolling pin into a circle the size of the pan. Transfer the dough to the pan and let rise again, for about 20 minutes. Brush the schiacciata with the remaining oil, sprinkle with salt and add the rosemary. Bake in a preheated 400°F/200°C oven for about 30 minutes, or until slightly golden. Let cool and serve.