Tuesday, December 16, 2008

Crispy Rosemary Flat Bread

Crispy Rosemary Flat Bread
Gourmet, July 2008

• 1 ¾ cup all purpose flour
• 1 tablespoon chopped rosemary (~2 sprigs)
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ cup water
• 1/3 cup olive oil + more for brushing
• Flaky sea salt

Stir together chopped rosemary, baking powder and salt in a medium bowl. Make a well in the center and add water and oil. Gradually stir in flour with a wooden spoon until a soft dough forms. Knead dough gently on a floured surface four or five times.

Preheat oven to 450˚F.

Divide dough into three pieces and roll out one peace into a ten inch round. (Keep other pieces covered). Lightly brush with oil and scatter rosemary leaves on top and press down. Sprinkle with salt. Slide round onto a preheated baking sheet and bake until pale gold in spots (8-10 minutes).

Keeps for two days.

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