Side Items

Rosemary and Olive oil flatbread takes several minutes to prepare.

Rosemary and Olive oil flatbread takes several minutes to cook.

Rosemary and Olive oil flatbread makes 4 servings.

The ingredients for Rosemary and Olive oil flatbread are:

1 3/4 teaspoons active dry yeast
2 cups warm (110 degrees) water
2 tablespoons extra-virgin olive oil, plus more for working
1 tablespoon sugar
Coarse salt, preferably sea salt
4 cups bread flour
3 garlic cloves, thinly sliced
3 tablespoons finely chopped fresh rosemary, plus more for garnish
Freshly ground pepper
Coarse cornmeal, for dusting

Here is how you make Rosemary and Olive oil flatbread:

1. Put yeast and water into the bowl of a mixer; stir to dissolve. Add oil and sugar. Stir in 1 1/2 tablespoons salt, then flour, 1 cup at a time, until dough comes together. Attach bowl to mixer fitted with the dough hook. Mix until smooth, about 2 minutes. Let rest in bowl, loosely covered with a damp towel, 20 minutes. 2. Return dough to mixer; mix until it is smooth, about 5 minutes. Transfer dough to a large oiled bowl. Refrigerate, loosely covered, at least 6 hours or overnight. 3. Remove dough from the refrigerator; let dough stand until it comes to room temperature, about 1 1/2 hours. Place a pizza stone or baking sheet in cold oven. 4. Preheat oven to 500 degrees. Divide the dough into 4 pieces. On a lightly floured work surface, gently stretch each piece into an 8-inch round; brush with oil. Sprinkle garlic and rosemary over tops; season with salt and pepper. Drizzle with oil. 5. Dust a pizza peel or baking sheet with cornmeal. Place 1 flatbread on peel; slide onto pizza stone. Repeat with remaining pieces. Bake until golden brown, about 10 minutes. Garnish with rosemary. Sprinkle with salt. Drizzle with oil.

The nutritional information for Rosemary and Olive oil flatbread is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 583.7

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 11.9 mg
• Total Carbs: 105.0 g
• Dietary Fiber: 3.7 g
• Protein: 17.6 g