Skip to main content

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.



Labels:

Comments

  1. PatsykJune 13, 2012 at 7:02 PM

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

    ReplyDelete
  2. ElinJune 13, 2012 at 11:58 PM

    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. UnknownNovember 1, 2013 at 1:26 PM

    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 :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more