Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, rosemary and olive oil flatbread. One of my favorites. For mine, I am going to make it a bit unique. This will be really 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. Lynn demonstrates how to make Flatbread with Rosemary & Olive Oil.
Rosemary and olive oil flatbread is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Rosemary and olive oil flatbread is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have rosemary and olive oil flatbread using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rosemary and olive oil flatbread:
- Prepare 1 c wheat flour
- Get 1 c all purpose flour
- Make ready 1 tsp salt
- Prepare 2 tbs rosemary
- Take 1 tsp baking powder
- Get 1/2 c olive oil
- Make ready 1/3 water
- Make ready 1 egg
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. Crisp and packed with vibrant flavors, these Rosemary and Olive Oil Flatbread crackers are an excellent accompaniment for cheese, or You can This flatbread combines the classic flavors of the Mediterranean herbaceous rosemary and fresh olive oil.
Instructions 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.
Dried rosemary is kneaded into the dough. Remove bread from oven, brush with olive oil, dried rosemary and coarse sea salt. Focaccia is a puffy Italian flatbread made using plenty of olive oil and with a distinctive dimpled top. Stir through the almond meal, xanthan gum, salt and chopped rosemary. Add the olive oil, lightly beaten eggs, honey, olives, and water, and stir until the ingredients are well combined and the mixture forms a soft dough.
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