This recipe is from the June 2010 Martha Stewart Living magazine. I was really looking forward to making it, as I've never made flatbread before, and not only did they look good but they seemed so easy from reading the instructions.
As it turned out, they were REALLY tasty and as easy as they looked. I loved the fresh herbs sprinkled on top. I actually halved the recipe as it would be just my husband and I eating them and I wasn't sure how well they would keep as it's been quite humid in Toronto lately. It's probably just as well, as I think I would have eaten them all as soon as they came out of the oven. I served these with President's Choice White Bean & Roasted Garlic Dip which went perfectly with these flatbreads (Canadians take note!). The recipe was very easy to halve by the way, although I've posted the full recipe. And the aroma while these were baking!!!! Heaven.
This is an excellent recipe and a great pick. I will be making these flatbreads again and again.
Enjoy!
Herbed Flatbread
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1 cup warm water (about 110 degrees)
1 tsp. active dry yeast
3 cups all-purpose flour, plus more for surface and hands
3 T extra-virgin olive oil, plus more for bowl
coarse salt
1 tsp. sugar
1 large egg whisked with 1 T water, for egg wash
sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a combination) - I used both
Place water in a medium bowl, sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
Turn out dough onto a lightly floured surface. Knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees. Divide dough into 16 equal pieces, cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash, sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Makes 16
Source: Martha Stewart Living - June 2010
That dip looks great Brenda, I wish we could get it in the UK - I would certainly give it a try. The breads were great. In fact looking at the photos makes me want to make more of them. I too will be making these again, and am thinking about making them for a cake sale next week - I think they would sell very well!
ReplyDeleteBrenda yours turned out really well! I like the idea of serving them with the white bean dip.
ReplyDeletePru, I can give you a good recipe to make your own!
We liked them too. I made the whole batch!
I love your blog! So glad I found it.
ReplyDeleteThose look fantastic. Nice to see another CDN blogger. Where abouts are you? I'm a BCer.
Tia,
ReplyDeleteI live and work right in downtown Toronto! I'm SO envious of you, I've been to both Vancouver and Victoria and I just LOVE BC!!! You are so lucky to live there. My dream is to one day live there. Maybe when I retire...
Thanks for visiting my site it is always fun to meet another Canadian. I grew up in your area.I have some rosemary growing on my patio so it may show up in flatbread.
ReplyDeleteBrenda here is a white bean dip recipe that I like to use, it is from Giada on food network:
ReplyDelete1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Now my comments, you can use great northern or other white beans. Instead of parsley you can use cilantro. I like to add a little herbs, but if you are using the herbed flatbread I guess you can skip it. I like to add sage, rosemary, savory, or thyme, it's all in what you like! Oh of course you drain the beans and whizz everything in a food processor, you can use less oil and add water instead until you get the consistency you want.
Thank you so much Lyndsey! I'm going to leave that here under the comments in case anyone else is interested, lol. I love Giada's recipes!!
ReplyDeleteBrenda, I am so glad you liked it. I thought of making some hummus to go with mine but was too lazy. Maybe next time I will but I'll use a different herb on the bread. There are all sorts of possibilities! BTW, your pictures are great.
ReplyDeleteI could bake bread every day! Especially if it looks this good. Delicious!
ReplyDelete