Friday, August 3, 2012

Crisp And Satisfying: Rosemary Flatbread

Rosemary Flatbread: cooling. Almost ready for nibbling!
   Found this recipe on Pinterest, from the Smitten Kitchen blog and thought it would go well with the summer salads we're having, using lettuce from our CSA and summer fruit from local farmer's markets. 

   Since it requires an oven temp of 450*, I decided to make them at night, when it's cooler. Here's the recipe (Smitten Kitchen says it's from the July 2008 Gourmet magazine): 

Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008
  • 1 3/4 cups unbleached all-purpose flour
  • 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil plus more for brushing
  • Flaky sea salt such as Maldon
  1. Preheat oven to 450°F with a heavy baking sheet on rack in middle.
  2. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  3. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
  4. Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
  5. Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
The flatbread, rolled out and ready to go in the oven.
    I found that it took some doing to incorporate all the flour.  I had to get my hands in there and separate the dough so the sticky insides showed, then knead in the last bits before it was fully incorporated.  Otherwise, the recipe worked well.  I added a tiny bit of garlic powder for flavor.  Next time, I think I'd add some fresh ground pepper, too.

That sparkling salt tastes so good!

    I used a really coarse grind on my Darling Buds salt grinder, and think that the coarseness really added to the flatbread taste.  I love salt, but I think anyone would appreciate the crunchy deliciousness of the big crystals here.

    Although I ate more than my share of this with my salad last night, it still made more than enough for 6-8 people. I'll definitely make this one again.  Next time, maybe I'll try some of the thyme in my garden!


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