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)
- 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.
- 3 tbsp. unsalted butter
- 3 tbsp. olive oil, (more for drizzling)
- 2 garlic cloves, minced
- 2 tsp. coarse salt, (more for sprinkling)
- 3 tsp. finely chopped fresh rosemary
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.