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.
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-LEMON SHORTBREAD COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield about 32 cookies
Number Of Ingredients 9
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
- Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
- Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
- Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
- Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
- For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
- Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.
ROSEMARY FLATBREAD
This bread makes a lovely centerpiece and a fragrant addition to any meal.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes two 10-to-12-inch round loaves
Number Of Ingredients 9
Steps:
- Preheat large bowl by filling with hot water; discard. Pour in warm water. Sprinkle yeast over; let stand until creamy, 10 minutes. Stir in milk, room-temperature water, oil, and salt. Add 1 cup flour; whisk until smooth. Incorporate flour, 1/2 cup at a time, until dough comes together and pulls away from side of bowl.
- Turn out onto well-floured board; knead until velvety and soft but no longer sticky, 6 to 8 minutes. Add more flour as needed.
- Place dough in lightly oiled bowl; coat. Cover tightly with plastic; let rise in a warm spot until doubled, about 1 1/2 hours.
- Heat oven to 400 degrees. Turn out dough on floured surface; divide into two pieces, shaping each into a ball. Place on oiled 12-inch-wide pan; with oiled fingers, press into 10-to-12-inch circles. Cover with plastic; let rise 30 minutes.
- Dimple dough with your fingertips, drizzle with oil, cover with moist towels, and let rise again for 10 minutes.
- Chop rosemary coarsely; sprinkle over tops. Sprinkle each loaf with teaspoon of coarse salt, if desired. Bake 25 to 35 minutes, spraying with water a few times in first 10 minutes. Bake until bottoms are golden. Transfer immediately to cooling racks to prevent crust from getting soggy.
ROSEMARY FLATBREAD
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
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
ROSEMARY SHORTBREAD
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield One 8- or 9-inch shortbread
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
- Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
RHUBARB ROSEMARY FLATBREAD
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
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 LEMON FLATBREAD
Make and share this Rosemary Lemon Flatbread recipe from Food.com.
Provided by cook1000000
Categories Breads
Time 26m
Yield 8 flatbread, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients, rosemary and lemon zest in a bowl.
- Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup.
- water and stir. Add more water gradually until a dough is.
- formed. Knead dough for 6-8 minutes on a lightly floured.
- surface. Cover dough and let rest for 15 minutes. Divide dough.
- into 8 sections. Roll dough out to about 5-6 inches diameter.
- In a hot iron skillet, place dough and turn over when dough is.
- puffed and has brown flecks. Cook other side as well. Store inches.
- a covered container to soften for sandwiches. Makes 8 flatbread.
- * Spread a mixture of butter or butter/oil mixture, garlic.
- salt, grated parmesan cheese and minced garlic on flatbread.
- and bake at 375 for a few minutes until warmed.
More about "rosemary lemon flatbread recipes"
LEMON ROSEMARY CRISPY FLATBREAD RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 8Total Time 31 minsCategory AppetizersCalories 99 per serving
ROSEMARY LEMON FLATBREAD RECIPE | YEAST BREADS
From hannaford.com
Calories 140 kcal (7%)Servings Serves 8Calories from Fat 23 kcal (0%)Total Fat 3 g (4%)
ROSEMARY SHORTBREAD COOKIES WITH LEMON GLAZE - MARLEY'S MENU
From marleysmenu.com
CRISP ROSEMARY FLATBREAD - RECIPE GIRL
From recipegirl.com
CRISPY OLIVE OIL AND LEMON-ROSEMARY FLATBREADS - FOOD TO GLOW
From kelliesfoodtoglow.com
LEMON ROSEMARY FLATBREAD CRACKERS | RECIPE | ROSEMARY FLATBREAD ...
From pinterest.ca
BEST ROSEMARY-LEMON SHORTBREAD COOKIES RECIPES - FOOD …
From foodnetwork.ca
GRILLED LEMON FLATBREAD - HAVE A PLANT
From fruitsandveggies.org
LEMON ROSEMARY BUTTON SHORTBREADS RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY FLATBREAD RECIPE - BAKER RECIPES®
From bakerrecipes.com
LEMON, ROSEMARY AND OLIVE OIL SHORTBREAD - COOKIE AND KATE
From cookieandkate.com
ROSEMARY GARLIC FLATBREAD - AMERICAN INSTITUTE FOR CANCER RESEARCH
From aicr.org
LETHALLY DELICIOUS: LEMON ROSEMARY FLATBREAD - BLOGGER
From lethallydelicious.blogspot.com
ROSEMARY FLATBREAD RECIPE - SARAH RAVEN
From sarahraven.com
GRILL RECIPE: ROSEMARY-LEMON STEAK KEBABS WITH FLATBREAD
From thekitchn.com
LEMON ROSEMARY FLATBREAD CRACKERS | RECIPE | ROSEMARY FLATBREAD ...
From pinterest.com
ROSEMARY SEA SALT FLATBREAD RECIPE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
LEMON AND ROSEMARY FLATBREAD :: QUICK AND SIMPLE RECIPES
From rosacooking.com
LEMON ROSEMARY CRISPY FLATBREAD RECIPE - PINTEREST
From pinterest.com
ROSEMARY GARLIC FLATBREAD - PIONEER THINKING
From pioneerthinking.com
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
From sugarandcharm.com
ROSEMARY-LEMON KEBABS WITH FLATBREAD - DAIRY FREE RECIPES
From fooddiez.com
HOMEMADE LEMON AND ROSEMARY BREAD | CHEW TOWN FOOD BLOG
From chewtown.com
LEMON ROSEMARY SHORTBREAD COOKIES | GIMME SOME OVEN
From gimmesomeoven.com
LEMON AND ROSEMARY FLATBREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROSEMARY LEMON BARS WITH A SHORTBREAD CRUST - THE ART OF BAKING
From theartofbaking.org
LEMON ROSEMARY FLATBREAD CRACKERS | RECIPE | RECIPES, SNACKS, FOOD
From pinterest.ca
LEMON & ROSEMARY FLATBREADS | A RECIPE - ME & ORLA
From meandorla.co.uk
ROSEMARY FLATBREAD - A FAMILY FEAST®
From afamilyfeast.com
ROSEMARY LEMON BREAD - OLIVE AND ARTISAN
From oliveandartisan.com
PARMESAN ROSEMARY FLAT BREAD - COOKING WITH RUTHIE
From cookingwithruthie.com
BAKERY STYLE ROSEMARY FLATBREAD | TASTY KITCHEN BLOG
From tastykitchen.com
LEMON ROSEMARY FLATBREAD CRACKERS | ARMENIANCHICK | COPY ME THAT
From copymethat.com
CRISP ROSEMARY FLATBREAD – SMITTEN KITCHEN
From smittenkitchen.com
JOYOUS HEALTH: ALMOND ROSEMARY FLATBREAD AND SWEET POTATO …
From naturesfare.com
LEMON ROSEMARY SHORTBREAD COOKIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #healthy #flat-shapes #breads #easy #dietary #low-cholesterol #low-saturated-fat #inexpensive #healthy-2 #low-in-something #from-scratch
You'll also love
Related Search