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Yeast Breads

Rosemary Lemon Flatbread
Ingredients
1 25 oz. envelope active dry yeast
1 1/4 cup luke warm (90-100 degrees F) water
2 cup all-purpose flour, plus additional for kneading
1/2 cup White whole wheat flour
2 teaspoon grated lemon zest
2 tablespoon Fresh rosemary, chopped, divided
3/4 teaspoon Taste of Inspirations Fleur de Sel, salt, divided
1 tablespoon Taste Of Inspirations Rosemary & Lemon Dipping Oil (Olive oil), divided
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Rosemary Lemon Flatbread

Rosemary Lemon Flatbread

Rosemary Lemon Flatbread
  • Servings:Serves 8
  • Prep Time:25 minutes
  • Cook Time:65 minutes
directions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. On a lightly floured surface, shape the dough into an 8-by-10-inch rectangle, about 1/4-to 1/2-inch thick. Place on the prepared baking sheet. Cover with a dish towel and let rise 30 minutes, until thicker and slightly puffy.
2. Dip fingertips into the oil and make several small indentations in the surface of the dough. Drizzle the remaining oil over the surface, then sprinkle with salt and rosemary.
3. Bake until golden, about 18 to 20 minutes. Transfer bread to a cooling rack and let cool for 5 minutes before slicing into rectangles or squares. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, July - August 2011

 
 
 
 
 
 
 
 
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