Rosemary Flatbread

The bbq season is here and some fresh herbs start to grow in my garden. Yesterday was the perfect day to try this flatbread inspired by Martha Stewart as a side for steak and corn from the grill. It was extremely yummy. I made the pizza dough from scratch but did not let it rise as I usually would do.

Ingredients (makes 6-7 flat breads)

for the dough:

  • 500g flour (I used half whole wheat, half regular flour)
  • 2.5 tsp quick rise yeast
  • salt, sugar
  • 4 tbsp olive oil
  • 1 cup lukewarm water.
for the topping:
  •  3 tbsp. unsalted butter
  • 3 tbsp. olive oil, (more for drizzling)
  • 2 garlic cloves, minced
  • 2 tsp. coarse salt, (more for sprinkling)
  • cornmeal
  • 3 tsp. finely chopped fresh rosemary

Preparation

Mix all dry ingredients for the dough, then add the olive oil and the water (as much as needed) and knead everything for a couple of minutes.

Heat butter and olive oil for the topping in a saucepan, add salt and garlic and cook, but do not brown the garlic.

Sprinkle baking sheets with cornmeal.

Divide the dough into 6-7 portions and roll it out as you would do for a pizza. Brush with the butter-oil-garlic mixture and sprinkle with rosemary.

Bake for 15 min. at 400˚F. When the bread comes out of the oven drizzle some olive oil over top and sprinkle with coarse salt.

A little sprig of rosemary on each bread looks quite decorative.

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Filed under baking, bread, side dish, summer

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