Rosemary And Olive Oil Flatbread Food

ROSEMARY FLATBREADS

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

ROSEMARY AND OLIVE OIL FLATBREAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

GRILLED FLATBREADS WITH ROSEMARY OIL

Steps:

• Follow my basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock the air out of it by bashing it around for a minute. Now it's ready to be transformed into pizzas or flatbreads.
• Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.
• Oil the grill on the barbie, then lay the flatbreads on top of the grill and cook them for about 3 minutes. Turn them over and cook for another 3 minutes until they are golden brown, crispy and slightly charred - this'll give them a real barbecued flavour.
• Take the flatbreads off the barbie. Mix a couple of lugs of olive oil with the rosemary leaves and brush (or drizzle) over the hot breads. Sprinkle with salt and serve straight away while still warm.

CRISP ROSEMARY FLATBREAD

Steps:

• Preheat oven to 450°F with a heavy baking sheet on rack in middle.
• Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
• Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
• Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

FLOURLESS LENTIL FLATBREAD {VEGAN, GRAIN-FREE}

Steps:

• Rinse and drain the lentils to remove any residual sediment. Place the lentils in a small bowl and cover with 3/4 cup water. Soak for at least 2 hours or up to 24 hours, until the lentils are plumped up. Drain off any excess water.
• Preheat the oven to 375F. Lightly spray or grease a 9-inch cast iron skillet.
• In a blender or food processor, process the drained lentils, remaining 1/2 cup water, oil, flaxseed meal, garlic, salt, baking soda and black pepper until smooth, stopping several times to scrape down the sides of the container. Add half of the rosemary; pulse once or twice to blend.
• Spread the batter into the prepared skillet. Sprinkle with remaining rosemary.
• Bake in the preheated oven for 20 to 25 minutes until browned and completely set at the center (the edges will start to pull away from the sides of the pan)..

ROSEMARY GARLIC FLATBREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine 1 3/4 cups flour, 1 tablespoon rosemary, baking powder, and 3/4 teaspoon salt. Add water and 1/3 cup olive oil; stir until dough is well combined.
• Sprinkle a work surface with 2 teaspoons flour. Turn dough out onto the surface and knead until smooth, 6 to 8 turns. Divide dough into 3 sections; keep covered with plastic wrap while shaping flatbreads.
• Shape each third on a sheet of parchment paper; flatten into a thin round 10 to 12 inches thick. Brush lightly with about 1/2 teaspoon olive oil. Sprinkle lightly with sea salt and garlic powder. Press thin clusters of rosemary into the dough. Repeat shaping and coating the remaining dough sections; place them on a baking sheet.
• Bake in the preheated oven until beginning to brown, 12 to 14 minutes. Cut with a pizza knife immediately or let cool and break into pieces.

ROSEMARY FLATBREAD

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, stir together the water, yeast and honey.
• Add 1 cup of the flour.
• Beat well with a wire whisk until smooth and creamy.
• Let rest at room temperature for 5 minutes.
• Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
• Whisk hard for 3 minutes or until smooth.
• Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
• Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
• Coat a baking sheet with vegetable cooking spray.
• Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
• Brush with the remaining 1 tablespoon of olive oil.
• Bake for 20-25 minutes or until golden brown.

ROSEMARY FLATBREAD

Steps:

• Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.