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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Flatbread with Rosemary and Olive Oil

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Flatbread with Rosemary and Olive Oil Empty Flatbread with Rosemary and Olive Oil

    Post by Lobo Thu 04 Feb 2016, 8:41 pm

    Flatbread with Rosemary and Olive Oil Img2l
    Flatbread with Rosemary and Olive Oil
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    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 12
    This easy-to-mix yeast dough comes together quickly in a food processor. This recipe makes enough dough for rosemary flatbread, plus another delicious dish.

    To store the dough, place each ball separately in a resealable plastic bag and refrigerate until ready to use, up to overnight. Return to room temperature before proceeding with the recipe. If freezing, wrap the dough in plastic wrap before placing in the bags and freeze for up to 2 months. To thaw, place on a plate at room temperature until the dough reaches room temperature and begins to rise again, about 3 hours.






    • 2K+

    Ingredients:

    For the yeast dough:


    • 3 1/2 cups flour
    • 2 1/4 tsp. (1 packet) instant yeast
    • 1 Tbs. sugar
    • 1 Tbs. salt
    • 1 1/4 to 1 1/2 cups warm water (110°F)
    • 2 Tbs. olive oil, plus more for bowl
       
    • 1 Tbs. coarse cornmeal
    • 2 Tbs. olive oil
    • 2 tsp. finely chopped fresh rosemary
    • Coarse sea salt, to taste

    Directions:

    Make the dough
    In a food processor, combine the flour, yeast, sugar and salt and pulse to blend. Add the warm water and the 2 Tbs. olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball. In an oiled large bowl, place the dough, turn to coat it with oil and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours.

    Divide the dough
    Turn the dough out onto a lightly floured surface, punch down and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes. Store 1 ball for future use (see note above).

    Bake the flatbread
    Preheat an oven to 450°F. Sprinkle the cornmeal evenly over an 11-by-17-inch rimmed baking sheet. Place the dough on the prepared pan. Press down on the center and push and stretch the dough to the edges of the pan evenly. Cover with a damp towel and let rise for 15 minutes. Make several dimples in the dough, drizzle with the olive oil and sprinkle with the rosemary and sea salt. Bake until golden brown, 15 to 18 minutes.

    Cut into pieces and serve. Makes 12 pieces flatbread; makes 2 dough balls.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
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