Rosemary Flatbread


This is a gem of a flatbread. Serve it as an addictive, last-minute appetizer or tuck it into a salad of mozzarella bufala and roasted red peppers. The better the sea salt, the more it will rise. You must use high-gluten flour. DO NOT try this with soft-wheat flour like White Lily. White Lily is fabulous for biscuits—remind me to post my buttermilk biscuit recipe—but it turns flatbread into a dull, dense cracker. If you don’t have a pizza stone and peel, you can bake it on parchment paper on a heavy baking sheet. The basic recipe has endless variations. More to come on this one. Sam

PS For flatbread, I always use King Arthur Unbleached All-Purpose Flour. You can find pizza stones and peels at places like Williams-Sonoma. See Blogroll for links.

2 cups all-purpose, high-gluten flour
1 tablespoon stone-ground cornmeal
3/4 teaspoon sea salt, divided [preferably Guerande fleur de sel]
1/4 cup finely chopped fresh rosemary leaves
3 tablespoons olive oil, divided
3/4 cup warm water

Place a large pizza stone on the middle shelf of the oven and preheat to 550 degrees F.

In a food processor fitted with a plastic blade, combine flour, cornmeal, salt, and rosemary. With the processor running, slowly pour in 1 tablespoon olive oil, then just enough water to form a ball.

Cut two 12-inch rounds of parchment paper and place on two pizza peels. Knead the dough two or three times and cut in half. On a lightly floured pastry board, roll or stretch each half into a 10-inch round and transfer to parchment paper. Spread evenly with the remaining 2 tablespoons oil and sprinkle with the remaining 1/2 teaspoon sea salt. Slide the flatbread and parchment paper onto the stone and bake for 10 minutes or until browned. Slice with a pizza cutter.
Makes two 10-inch rounds.


3 Responses to Rosemary Flatbread

  1. Dear Sam,
    I couldn’t help myself. I had to submit this one to and If Tim just gets to be too much, you can always wipe the flour off your hands and let him go hungry while you go play on the internet. Below are the two blurbs I wrote for this recipe. If you sign up at the two sites, you can submit future blurbs yourself. The blurbs for Digg have a character limit, which is tricky (but you can sneak extras into the title). Technorati doesn’t, but you do have to remember to add the URL right into to the text. Digg also has strange categories (nothing for “cooking”) but I decided you are AT LEAST as interesting as Paris Hilton, so I put you in as a “celebrity.” What is sexier than cream and flatbread after all, I ask you THAT?

  2. […] use high-gluten flour…&quot So begins another recipe from Sam, who cooks for her fiance, Tim. T Red Pepper Recipe – Piperies Psites – Greek FoodRed pimiento peppers are known in Greece as […]

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