Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, rosemary and olive oil flatbread. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rosemary and olive oil flatbread is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Rosemary and olive oil flatbread is something that I have loved my whole life. They’re fine and they look fantastic.
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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook rosemary and olive oil flatbread using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rosemary and olive oil flatbread:
- Prepare 1 c wheat flour
- Get 1 c all purpose flour
- Take 1 tsp salt
- Get 2 tbs rosemary
- Prepare 1 tsp baking powder
- Take 1/2 c olive oil
- Make ready 1/3 water
- Take 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.
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.
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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