Grape And Rosemary Flatbread Recipes
ROSEMARY FLATBREADS
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
GRAPE AND ROSEMARY FLATBREAD
Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.
Provided by Marina Delio
Categories HarperCollins Flat Bread Rosemary Grape Bake Appetizer Feta
Yield Makes 2 flatbreads
Number Of Ingredients 6
Steps:
- Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour.
- Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices.
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large mixing bowl and mix until a soft dough forms. Knead using a mixer at medium speed for 6 minutes or by hand on a lightly floured surface for 8 minutes, until the dough is smooth and supple.
- To assemble: Lightly oil an 18" x 13" baking sheet. Transfer the dough to the pan and gently press it out to fill the pan. If the dough starts to snap back, cover and let it rest for 10 minutes before pressing it out further.
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