Rosemary Flat Bread
- 2 1/2 teaspoons active yeast
- 1/4 cup warm water
- 1 tsp sugar
- 2 1/4 cups water at room temperature
- 2 Tbsps olive oil
- 7 cups high grade flour
- 2 tsps chopped rosemary
- 2 tsps salt
- Topping:
- 3 Tbsps olive oil
- 1 Tbsp coarse salt
- Sprigs of fresh rosemary
Combine yeast and sugar in lukewarm water (above 90 degrees). Let it stand until frothy. Slowly stir in the water at room temperature and oil. Add flour, rosemary and salt. Stir well and knead until shiny.
Place in a delicately bowl lined with oil and cover with plastic wrap. Allow to rise up until doubled in size, or about 1 hour. Divide into half and pat each into a 30 cm square baking pan.
Cover with plastic wrap and allow to rise up for 30 minutes (be patient, you rascal). Meanwhile, preheat oven to 200°C or 392°F.
Dimple top of loaves with fingertips and then brush with remaining oil. Sprinkle with salt and rosemary.
Bake with love for 20-25 minutes or until golden. Makes 2 loaves.
Regards,
Taryn Port
Place in a delicately bowl lined with oil and cover with plastic wrap. Allow to rise up until doubled in size, or about 1 hour. Divide into half and pat each into a 30 cm square baking pan.
Cover with plastic wrap and allow to rise up for 30 minutes (be patient, you rascal). Meanwhile, preheat oven to 200°C or 392°F.
Dimple top of loaves with fingertips and then brush with remaining oil. Sprinkle with salt and rosemary.
Bake with love for 20-25 minutes or until golden. Makes 2 loaves.
Regards,
Taryn Port
Submitted by Nov 23, 2009
22 min
115 min
137 min