“Fragrant Flatbread”- Rosemary Flatbread with Grape Tomatoes and Parmesan Reggiano
Rosemary is by far my most favorite herb to cook with. I love the smell, the taste, basically anything having to do with rosemary. So last night to accompany the pasta my dad was creating, I made a homemade flatbread with rosemary that I had dried from my herb garden.
What you need:
1 3/4 cup Flour
3/4 cup Warm water
1/2 tsp Sugar
Dried Rosemary (use as much as you like, i used probably around 2 tbsp)
2 tsp Garlic Salt
1 tsp Onion Salt
Grape tomatoes
Fresh grated parmesan reggiano
.25 ounce package of active dry yeast
Olive Oil
Italian seasoning
Set oven to 500 degrees
1. Follow steps to make pizza dough:
-Dissolve yeast and sugar in hot water, allow to rest for 8 minutes
-In a separate bowl, combine flour, salt and rosemary
-Pour yeast mixture over flour and mix with heavy spoon
-Knead and work dough on a flour surface.
2. Roll dough very thin and into desired shape and place on greased cookie sheet. Place in oven until the dough begins to crisp.
3. Cut tomatoes in half and grate the fresh parmesan cheese.
4. Remove the dough from the oven. Lightly brush the top of the flatbread with olive oil. Top with tomatoes and cheese.
5. Place cookie sheet back in the oven to cook the tomatoes and melt the cheese. Remove from oven and finish with italian seasoning or fresh cracked pepper.
*With the extra dough that I had, I rolled the dough out extra thin and made crackers to go with hummus for the week!
3 years ago