Sunday, October 11, 2015

Rosemary Sea Salt Flatbread

 This is the recipe I use to make pizza crust, and flatbread.  I played around a bit with a few recipes and adjusted them to our liking. My family prefers a thin, crusty- yet chewy type of bread or crust.  Clearly they are food critics.  I have to remind them on a daily basis that this is not a restaurant. Nobody hears me. Ever.
I used fresh rosemary in this recipe, but any herb will do, fresh or dry.

Rosemary Sea Salt Flatbread:
Preheat oven to 450
In the bowl of an electric mixer, dissolve one package of yeast with 1 1/4 cups of warm water.  This is a good time to step away for a few moments and do something else. You want the yeast to be totally dissolved.  I usually get my Pinterest fix vacuum cleaner out and go to town.
While mixer is running add 3-4 cups of flour
Add 2 tablespoons olive oil, 1 teaspoon sea salt, 2 tablespoon of rosemary, and 1 teaspoon red wine vinegar.
Keep mixing until everything is combined.  Add more flour if needed.  If you think you have added too much flour, just add a bit more oil or warm water.  You should have a smooth, elastic dough that pulls away from the sides of the bowl.
Add another tablespoon of olive oil to dough ball and sprinkle with more sea salt.
Cover and let rise at least one hour.  I usually let it rise all day, but an hour or so should do.
Spread onto a very well greased 12x18 baking sheet and poke with a fork.  Bake for 15 minutes.
After it has cooled slightly I add more sea salt before I cut it.
If you decide to get crazy and make a grilled cheese using this bread it will make you happy.  So happy!

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