Rhubarb Rosemary Flatbread Recipes

ROSEMARY FLATBREADS

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.

CRISP ROSEMARY FLATBREAD

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.

ROSEMARY FLATBREAD

Steps:

• Preheat large bowl by filling with hot water; discard. Pour in warm water. Sprinkle yeast over; let stand until creamy, 10 minutes. Stir in milk, room-temperature water, oil, and salt. Add 1 cup flour; whisk until smooth. Incorporate flour, 1/2 cup at a time, until dough comes together and pulls away from side of bowl.
• Turn out onto well-floured board; knead until velvety and soft but no longer sticky, 6 to 8 minutes. Add more flour as needed.
• Place dough in lightly oiled bowl; coat. Cover tightly with plastic; let rise in a warm spot until doubled, about 1 1/2 hours.
• Heat oven to 400 degrees. Turn out dough on floured surface; divide into two pieces, shaping each into a ball. Place on oiled 12-inch-wide pan; with oiled fingers, press into 10-to-12-inch circles. Cover with plastic; let rise 30 minutes.
• Dimple dough with your fingertips, drizzle with oil, cover with moist towels, and let rise again for 10 minutes.
• Chop rosemary coarsely; sprinkle over tops. Sprinkle each loaf with teaspoon of coarse salt, if desired. Bake 25 to 35 minutes, spraying with water a few times in first 10 minutes. Bake until bottoms are golden. Transfer immediately to cooling racks to prevent crust from getting soggy.

ROSEMARY FLATBREAD

Steps:

• Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.

RHUBARB BREAD

Steps:

• In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.

SIMPLE ROSEMARY FLATBREAD

Steps:

• Combine flour, salt and rosemary in a large bowl.
• Stir in water and oil until dough comes together.
• Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
• Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
• Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
• On a lightly floured surface, divide the dough into 6 portions.
• Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
• Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
• Repeat the cooking process with the remaining 5 dough portions.

ROSEMARY FLAT BREAD

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%