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Rosemary Garlic Flatbread



This Rosemary Garlic Flatbread is light and fragrant. Try making your own dough and have some fun shaping it. This bread goes well with the Roasted Red Pepper Relish which I had posted earlier.




Rosemary Garlic Flatbread

Ingredients

1 Packet (8 g) Active Yeast
1 Tbsp Honey
100 ml Warm Water

150 ml Warm Water
2 ½ Cups (About 313 g) All-Purpose Flour
1 tsp Sea Salt
1 tsp Extra-Virgin Olive Oil

Rosemary Garlic Oil
2 Cloves Garlic
3 to 4 Sprigs Fresh Rosemary
Sea Salt

Method

Put the warm water in a bowl. Add honey and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and into a large bowl. Make a well and pour in the yeast mixture and add the remaining 150 ml of warm water. Gradually combine to form dough and add the olive oil. Knead the dough for about 13 to 15 minutes until it is smooth and elastic. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Rosemary Garlic Oil: Combine the garlic, rosemary, and sea salt in a pestle mortar, lightly crush all the ingredients and add in the olive oil. Set aside.

Punch down the dough and knead it again. Divide it into 4 equal balls. Roll this ball into oval/tear-shaped, about 8 inches in length and about 4 inches wide. Place the shaped dough on a baking tray. Line with parchment paper. Brush the top with rosemary and garlic oil. Set aside and leave to rise again for about 30 minutes.

Preheat the oven to 425˚. Bake for about 12 to 15 minutes. Serve warm.



Comments

  1. This looks like something I could enjoy all on its own!

    ReplyDelete
  2. The flatbread looks good even on its own without the red pepper relish ! With it, I am sure it is doubly good ! Angie, thanks for the sharing it :)

    ReplyDelete
  3. I've made these a few times now - great, reliable recipe thanks, although I do tend using a fair bit more flour. Tonight's are black olive and oregano (added for the final kneed). I've also dropped some thinly-sliced emmenthal cheese on the top just before they go in the oven with tasty results. I can make 8 of these at size 7x5 inches, which means 1 per day of the week with my lunch, plus an extra on the night I cook them :)

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