Monday, February 6, 2012
if i had a daughter, maybe i'd name her rosemary. actually, i wouldn't, but i truly love the scent and taste of rosemary so very much that any recipe with it is sure to win me over.
gather your main characters, rosemary, salt and baking powder. also, go ahead and preheat your oven to 450 and stick an empty baking pan in there to heat up.
add the rosemary, salt and baking powder to your flour and stir in a medium-sized bowl. punch or dig a well in the center. here's your chance to take out a little aggression if you need to do so. i understand.
into that, pour your olive oil and water.
take a wooden spoon or spatula and mix all your ingredients together. it will appear crumbly and coarse if you're anything like me. begin to knead the dough together with your hands to try and make it cohesive.
tear a third of your dough ball off and roll it out with a rolling pin. i lined my pin in cling rap to keep the dough from sticking to the wooden roller.
carefully remove your preheated pan from the oven and place a round of parchment under your flatbread. drizzle it with more olive oil, sprinkle with sea salt and scatter with rosemary. take a moment to enjoy the scent of the rosemary...whifffffff. mmm.
bake on the warmed baking sheet for 8-10 minutes and it should come out a little bread-like and a little crackery and a lot yummy.
i liked to pretend mine were clouds so i could play that game where you lay on your back and stare up at the sky and see what shapes you can find in the clouds. except, it would be really weird for me to lay on the floor and hold the flatbread over my head; so, i instead just stared down at it while it rested comfortably on a plate. the game was still just as fun.
conveniently, my eye guy and i had soup for dinner that night and the flatbread was a lovely accompaniment. p.s. the soup recipe will be arriving to an adorable blog near you soon.
from smitten kitchen
Adapted from Gourmet, July 2008
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
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.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.