Rosemary Flatbread II Recipe - Cooking Index
Rosemary Flatbread II Recipe - Cooking Index
| 1 teaspoon | 5ml | Yeast |
| 3/4 cup | 177ml | Warm water |
| 3 tablespoons | 45ml | Extra-virgin olive oil - plus extra for brushing grill |
| 1/4 cup | 36g / 1.3oz | Chopped basil |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 tablespoon | 15ml | Minced garlic |
| 2 tablespoons | 30ml | Chopped fresh rosemary |
| 2 1/4 cups | 140g / 4.9oz | All-purpose flour - plus extra for working dough |
| 1 teaspoon | 5ml | Kosher salt |
In a small bowl dissolve yeast in water; stir in 3 tablespoons of oil, basil, salt, garlic, tomatoes and 2 1/4 cups of flour. Work dough with your hands until it comes together in a ball; set aside in a small oiled bowl, loosely covered, 1 hour.
Heat a stovetop grill over high heat. Or heat oven to 350 degrees and grease 2 baking sheets with 1 tablespoon oil each.
Turn out dough on a well-floured surface and flatten. Cut into 8 wedges and pull each until dough is very thin and nearly transparent. Brush grill lightly with oil. Grill, turning several times with tongs, about 8 minutes in all, until crisp and browned. Brush with oil and sprinkle with kosher salt.
Alternatively, place flatbreads on baking sheets. Brush with remaining oil and sprinkle with kosher salt. Bake until brown and crisp, 20 to 25 minutes.
This recipe yields 8 wedges.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-046 broadcast 03-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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