Crisp Rosemary Flatbread Recipes

Steps:

• Preheat oven to 450°F with a heavy baking sheet on rack in middle.
• Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
• Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
• Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Steps:

• Mix and knead dough:
• In bowl of stand mixer fitted with whisk attachment, whisk together bread flour, whole-wheat flour, and yeast, then whisk in sea salt. Whisk in water, honey, and 1/4 cup olive oil.
• Attach dough hook to stand mixer and mix on low (#2 on Kitchen Aid) until dough begins to pull away from sides of bowl, about 3 minutes. (Dough should be very sticky to touch and should not pull away from bowl completely. However, if dough does not pull away at all, gradually beat in up to 1/4 cup additional flour.)
• First rise:
• Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes. Using oiled hands, transfer dough to lightly oiled work surface. Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Cover bowl tightly with plastic wrap. Let dough rise until doubled in size and depression holds when pressed gently with fingertip, about 30 minutes to 1 hour.
• Shaping and second rise:
• Brush heavy baking sheet with 2 teaspoons olive oil. Transfer dough to sheet and, using fingertips, very gently press into 12-by 5-by 1/2-inch rectangle. Brush top of dough with remaining 2 teaspoons olive oil.
• Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rise in warm place until doubled in size and depression very slowly fills in when pressed gently with fingertip, about 1 hour.
• Bake bread:
• While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 475°F for 1 hour.
• Using fingertips, deeply dimple dough all over. Sprinkle with rosemary, coarse salt, and pepper. Quickly transfer baking sheet to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
• Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted into center comes out clean (instant-read thermometer inserted into center will register about 210°F), 12 to 15 minutes. Transfer bread from baking sheet to rack to cool completely. Serve warm or at room temperature.
• Chef's Notes:
• •Dough rises best around 75°F to 80°F. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then transfer to a large, re-sealable freezer bag that's been coated with vegetable oil or nonstick vegetable-oil spray. Leave a small end of the bag unsealed to allow for gas to escape during fermentation and refrigerate the dough overnight. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
• THE DOUGH PERCENTAGE:
• Flour: 100% Water: 70.6% Yeast: 0.81% Salt: 1.8% Oil: 1.1%