Rosemary And Olive Oil Flatbread Recipes

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ROSEMARY AND OLIVE OIL FLATBREAD



Rosemary and Olive Oil Flatbread image

This flatbread, flavored with rosemary and garlic, is akin to an herb pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 3/4 teaspoons active dry yeast
2 cups warm water (110 degrees)
2 tablespoons extra-virgin olive oil, plus more for working
1 tablespoon sugar
Coarse salt, preferably sea salt
4 to 5 cups bread flour
3 garlic cloves, thinly sliced
3 tablespoons finely chopped fresh rosemary, plus more for garnish
Freshly ground pepper
Coarse cornmeal, for dusting

Steps:

  • Put yeast and water into the bowl of a mixer; stir to dissolve. Add oil and sugar. Stir in 1 1/2 tablespoons salt, then flour, 1 cup at a time, until dough comes together. Attach bowl to mixer fitted with the dough hook. Mix until smooth, about 2 minutes. Let rest in bowl, loosely covered with a damp towel, 20 minutes.
  • Return dough to mixer; mix until it is smooth, about 5 minutes. Transfer dough to a large oiled bowl. Refrigerate, loosely covered, at least 6 hours or overnight.
  • Remove dough from the refrigerator; let dough stand until it comes to room temperature, about 1 1/2 hours. Place a pizza stone or baking sheet in cold oven.
  • Preheat oven to 500 degrees. Divide the dough into 4 pieces. On a lightly floured work surface, gently stretch each piece into an 8-inch round; brush with oil. Sprinkle garlic and rosemary over tops; season with salt and pepper. Drizzle with oil.
  • Dust a pizza peel or baking sheet with cornmeal. Place 1 flatbread on peel; slide onto pizza stone. Repeat with remaining pieces. Bake until golden brown, about 10 minutes. Garnish with rosemary. Sprinkle with salt. Drizzle with oil.

ROSEMARY FLATBREAD



Rosemary Flatbread image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 4 individual flatbreads

Number Of Ingredients 15

1 teaspoon active dry yeast
3/4 cup warm water (about 110 degrees F)
4 tablespoons olive oil
2 tablespoons roughly chopped fresh rosemary
1 tablespoon minced garlic
2 cups flour
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
4 ounces thinly-sliced medium-rare roast beef
A couple of slices of Provolone cheese
2 (1/4-inch) slices of grilled red onion
2 Italian Roma tomatoes, halved and roasted
1/4 cup fresh horseradish mayonnaise
Zaps potato chips

Steps:

  • Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.

RHUBARB ROSEMARY FLATBREAD



Rhubarb Rosemary Flatbread image

I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories     Snacks

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon quick-rise yeast
1 teaspoon sugar
1 cup warm water (110° to 115°)
3 to 4 rhubarb ribs, trimmed
3 to 3-1/2 cups all-purpose flour
4 tablespoons olive oil, divided
1-1/2 teaspoons sea salt, divided
3 fresh rosemary sprigs, divided
1 large egg, room temperature
1/8 teaspoon freshly ground pepper
Honey, optional

Steps:

  • In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.

Nutrition Facts : Calories 251 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

ROSEMARY FLATBREADS



Rosemary Flatbreads image

My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup plus 1/3 cup warm water (110° to 115°), divided
1/2 teaspoon honey
2 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
TOPPING:
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt

Steps:

  • In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ROSEMARY FLATBREAD



Rosemary Flatbread image

Make and share this Rosemary Flatbread recipe from Food.com.

Provided by Dancer

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup water
1 package yeast, quick-rising
1 teaspoon honey
3 cups unbleached flour
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 400 degrees.
  • In a large bowl, stir together the water, yeast and honey.
  • Add 1 cup of the flour.
  • Beat well with a wire whisk until smooth and creamy.
  • Let rest at room temperature for 5 minutes.
  • Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
  • Whisk hard for 3 minutes or until smooth.
  • Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
  • Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
  • Coat a baking sheet with vegetable cooking spray.
  • Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
  • Brush with the remaining 1 tablespoon of olive oil.
  • Bake for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 221.7, Fat 5.6, SaturatedFat 0.8, Sodium 438.2, Carbohydrate 37, Fiber 1.6, Sugar 0.8, Protein 5.2

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS



Crispy Rosemary Sea Salt Flatbread Crackers image

Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 32m

Yield 60

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
  • Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
  • Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
  • Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
  • Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g

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