gastronome
rosemary flatbread

An excellent recipe for grilled flatbread hors d'oeuvres from The Best of Sunset Recipes (currently on a Safeway checkout magazine rack near you). Lacking a grill, we popped these directly into the oven on top of a super-hot pizza stone. They turned out fantastic, but I'm sure grilling them would have made them even better. I'm usually scared to death about making breads, but this recipe made it easy to produce what looked and tasted like something you'd find in a first-class trattoria! Here's the recipe:

Grilled Rosemary Flatbreads
1 package active dry yeast
2 teaspoons salt
1/3 cup finely diced onion
3 tablespoons extra virgin olive oil
4 cups all-purpose flour
2 tablespoons minced fresh rosemary leaves
2/3 cup finely shredded parmesan cheese
fresh-ground pepper

In a bowl, sprinkle yeast over 1/14 cups warm water. Let stand until softened (about 5 minutes). Add salt, onion, 1 1/2 tabelspoons olive oil, and 2 1/2 cups flour. Stir vigorously until dough is stretchy (about 5 minutes). Stir in 1 1/4 cups more flour. Scrape dough onto a lightly floured board and knead until smooth, elastic, and no longer sticky (about 10-12 minutes). Add flour to prevent sticking.

Place dough in well oiled bowl, cover airtight, and let it rise in a warm place until doubled (about and hour). Briefly knead to expell air, cut into 6 equal pieces and shape each into a smooth ball. Use a floured rolling pin to roll one flattened ball into a 8-inch round. Brush round with 3/4 teaspoon olive oil and sprinkle with about 1 teaspoon rosemary, 2 tablespoons parmesan, and pepper. Press seasonings into bread and place on a plastic-wrap covered plate. Cover with another layer of plastic wrap. Repeat to roll out remaining balls, adding each round to stack, covering with plastic wrap until all are ready for chilling. Rounds can chill up to 6 hours before grilling.

Place a few dough rounds on an oiled grill, rotating breads for even browning. When bottoms are browned, turn breads over and cook until seasoned sides are browned. (We found that when baking it on a pizza stone, you dont need to flip it at all). After removing from heat, immediately cut each flatbread into 6 wedges. Provide olive oil for dipping.

Makes 6 flatbreads, or 12 servings.

Posted by rebecca on December 12, 2002 | TrackBack
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