Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, rosemary and olive oil flatbread. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Find out more about Flatout® Foldit Rosemary & Olive Oil Flatbread here today! Extra Virgin Olive Oil, Malted Barley Flour, Cellulose Gum, Guar Gum, Xanthan Gum, Carrageenan, Salt. This flatbread, flavored with rosemary and garlic, is akin to an herb pizza. Put yeast and water into the bowl of a mixer; stir to dissolve.
Rosemary and olive oil flatbread is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Rosemary and olive oil flatbread is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have rosemary and olive oil flatbread using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rosemary and olive oil flatbread:
- Get 1 c wheat flour
- Prepare 1 c all purpose flour
- Make ready 1 tsp salt
- Get 2 tbs rosemary
- Take 1 tsp baking powder
- Prepare 1/2 c olive oil
- Make ready 1/3 water
- Take 1 egg
What other items do customers buy after viewing this item? Drizzle the olive oil around the outer edge of the dough and using a spatula, turn the dough over in the oil to coat. Cover with a towel and place the Fry as directed above. Rosemary sea salt flatbreads are best the day of, but they're not too bad the next day.
Steps to make Rosemary and olive oil flatbread:
- Combine all your dry ingredients and mix well.
- Fold in olive oil egg. Add water a little bit at a time. When it all starts coming together, kneed with your hands until dough is smooth.
- Half dough and roll out until 1/8 to 1/4 of an inch, depending on your preference. 1/8 will be more crispy and flaky, 1/4 will be more spongy and bread like.
- Drizzle skillet with olive oil and heat on medium to medium high. When pan is hot, add dough and cook for 2 to 3 minutes. Drizzle olive oil on side facing up then flip and cook for another 2 to 3 minutes.
Cover with a towel and place the Fry as directed above. Rosemary sea salt flatbreads are best the day of, but they're not too bad the next day. I recommend reheating in the oven to crisp. Simply seasoned with olive oil and rosemary, these rustic grilled flatbreads received our Test Kitchens' highest rating. Rosemary flatbread is a Tuscan specialty!
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