Rosemary Flatbread I

Recipe Ingredients

1 teaspoon	5ml	Active dry yeast
3/4 cup	177ml	Warm water - (about 110 degrees)
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Roughly-chopped fresh rosemary
1 tablespoon	15ml	Minced garlic
2 cups	125g / 4.4oz	Flour
1/2 teaspoon	2.5ml	Salt
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 teaspoon	5ml	Kosher salt
4 oz	113g	Thinly-sliced medium-rare roast beef
		Couple slices of Provolone cheese
2		Grilled red onion - (ea 1/4" thick)
2		Italian Roma tomatoes - halved and roasted
1/4 cup	59ml	Fresh horseradish mayonnaise
		Zaps

Recipe Instructions

Preheat the oven 400 degrees.

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.

This recipe yields 4 individual flatbreads.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2409 broadcast 12-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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