Rosemary Flatbread

Recipe Ingredients

4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Roughly-chopped fresh rosemary
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Active dry yeast
3/4 cup	177ml	Warm water - (about 110 degrees)
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Salt
1/4 cup	15g / 0.5oz	Cornmeal
2 tablespoons	30ml	Extra-virgin olive oil
1 teaspoon	5ml	Kosher salt

Recipe Instructions

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a bowl combine the olive oil, rosemary, garlic and yeast. Add the water to dissolve the yeast. Add the flour and salt. Mix and knead by hand until you have a smooth ball of dough. Spread the cornmeal on a flat surface. Place the dough on the cornmeal and cover with a warm, damp dish towel. Allow the dough to rise until double in size, for about 50 minutes.

With a rolling pin, flatten the dough into a round and cut it into 6 equal wedges. Flatten each wedge with your fingers, pounding it out very thin. Spread on the baking sheets and bake until golden brown, for about 10 minutes. Brush each piece of flatbread with remaining extra-virgin olive oil and sprinkle lightly with kosher salt.

This recipe yields 6 flatbreads.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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