GARLIC-ROSEMARY FLATBREAD
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
- Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
- Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.
ROSEMARY & GARLIC FLATBREAD
Make and share this Rosemary & Garlic Flatbread recipe from Food.com.
Provided by GT in SA
Categories Yeast Breads
Time 1h
Yield 8-10 flatbreads, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in warm water and rest for 5 minutes.
- Grind salt with rosemary and garlic in pestle and mortar to form a paste.
- Add 2 tablespoons olive oil to paste and mix well.
- Add yeast water and olive oil/herb mix to flour and knead to an elastic dough.
- Rest for 30 minutes in a warm place.
- Turn dough out on lightly floured surface and divide in 8 or 10 portions.
- Roll each portion out to 1/8 inch and brush both sides lightly with oil.
- Grill on a hot grill (coals or gas) for 3 minutes a side until puffy and done.
- Serve warm.
Nutrition Facts : Calories 175.8, Fat 3.8, SaturatedFat 0.5, Sodium 292.5, Carbohydrate 30.5, Fiber 1.2, Sugar 0.4, Protein 4.3
ROSEMARY FLATBREAD
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 4 individual flatbreads
Number Of Ingredients 15
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.
ROSEMARY FLATBREADS
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
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.
GARLIC-ROSEMARY FLATBREAD
Make and share this Garlic-Rosemary Flatbread recipe from Food.com.
Provided by LMillerRN
Categories Breads
Time 40m
Yield 4 flatbreads
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- In a small saucepan, heat butter and oil over medium heat.
- Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute.
- Remove from heat; set aside.
- Sprinkle the bottom of 2 rimmed baking sheets with cornmeal.
- Divide the dough into four equal pieces. Roll out each piece into a 1/4 inch thick round.
- Arrange 2 rounds on each sheet.
- Brush with butter mixture, leaving most of the garlic behind.
- Sprinkle rounds with rosemary.
- Bake flatbreads until golden brown, about 15 minutes.
- Transfer to a wire rack to cool slightly.
- Drizzle with oil, and season with salt.
- Serve warm or at room temperature.
Nutrition Facts : Calories 56.5, Fat 6.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 582, Carbohydrate 0.3, Protein 0.1
ROSEMARY AND OLIVE OIL FLATBREAD
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
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.
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