CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS
Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 32m
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
- Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
- Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
- Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
- Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g
ROSEMARY AND OLIVE OIL FLATBREAD
This flatbread, flavored with rosemary and garlic, is akin to an herb pizza.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Put yeast and water into the bowl of a mixer; stir to dissolve. Add oil and sugar. Stir in 1 1/2 tablespoons salt, then flour, 1 cup at a time, until dough comes together. Attach bowl to mixer fitted with the dough hook. Mix until smooth, about 2 minutes. Let rest in bowl, loosely covered with a damp towel, 20 minutes.
- Return dough to mixer; mix until it is smooth, about 5 minutes. Transfer dough to a large oiled bowl. Refrigerate, loosely covered, at least 6 hours or overnight.
- Remove dough from the refrigerator; let dough stand until it comes to room temperature, about 1 1/2 hours. Place a pizza stone or baking sheet in cold oven.
- Preheat oven to 500 degrees. Divide the dough into 4 pieces. On a lightly floured work surface, gently stretch each piece into an 8-inch round; brush with oil. Sprinkle garlic and rosemary over tops; season with salt and pepper. Drizzle with oil.
- Dust a pizza peel or baking sheet with cornmeal. Place 1 flatbread on peel; slide onto pizza stone. Repeat with remaining pieces. Bake until golden brown, about 10 minutes. Garnish with rosemary. Sprinkle with salt. Drizzle with oil.
ROSEMARY OLIVE OIL BREAD
A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional loaf for sandwiches.
Provided by Mark Bittman
Categories Bake Bread Rosemary
Yield Makes 1 large boule
Number Of Ingredients 5
Steps:
- Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
- Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
- Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
- About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
- Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
- Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
- Variations:
- Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
- Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
- Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.
CRISP ROSEMARY FLATBREAD
Steps:
- 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.
GREEK CYPRUS OLIVE ROSEMARY FLATBREAD (ELIOPITA)
This bread is hand flattened after rising and "needled" with rosemary instead of the customary mint. This bread is thick and chewy, it calls out for a dunking in a saucer or pure and simple olive oil.
Provided by Olha7397
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, and salt into a large bowl. Stir in the chopped rosemary. Make a well in the center and add the water, the 1/4 cup oil, the olives, and onion. Stir together until fairly well mixed, then gather the mixture into a crumbly ball.
- Transfer the dough to a lightly floured surface and knead, working in extra flour as needed, until smooth and elastic and no longer sticky, 10 minutes. Form the dough into a ball, cover it with a cloth, and let it rest on the work surface until beginning to rise and starting to feel spongy, 10 to 20 minutes.
- While the dough is resting, preheat the oven to 375°F Lightly coat a baking sheet with oil.
- When the dough is ready, flatten it out with your hands into a 10-inch diameter round. Transfer it to the prepared baking sheet and bake until slightly golden, 40 minutes.
- Brush the top and sides of the bread liberally with oil and sprinkle on the rosemary needles. Continue baking until quite golden, 15 to 20 minutes. Remove from the oven and cool on the baking sheet completely before serving.
- NOTES: Olive provides the acid element that is needed to activate the baking powder.
- In this recipe, the reason for sifting the flour is twofold; to ensure that there are no clumps of baking powder in the dough (the taste is not pleasant) and to lighten the flour for the weak leavening.
- VARIATIONS: Quick Olive Paximadia: Since flatbread starts out rather condensed in texture, elipita makes a fine hard rusk, especially to accompany hors d'oeuvres.
- You can top the rusks with a pile of finely chopped tomatoes, heap them with dressed sauted chickpeas, or spread them with taramasalata or other pastes. Since they are oven toasted rather than slow baked like traditional paximadia, they can be at hand quickly.
- Preheat the oven to 300°F Cut Olive Flatbread into slices 1/4 to 1/2 inch wide and 3 to 4 inches long. Place the slices on a baking sheet and toast, turning once, until light golden on both sides, about 5 minutes per side. Remove, and brush one side of each slice with olive oil. Or, to keep for later, cool the rusks completely on the baking sheet and then store them in an airtight container. They will keep for up to 6 months.
- Adventures In Greek Cooking.
Nutrition Facts : Calories 2278.2, Fat 72.8, SaturatedFat 10.1, Sodium 3440.7, Carbohydrate 356.8, Fiber 17.7, Sugar 5.9, Protein 47.4
ROSEMARY FLATBREAD
Make and share this Rosemary Flatbread recipe from Food.com.
Provided by Dancer
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a large bowl, stir together the water, yeast and honey.
- Add 1 cup of the flour.
- Beat well with a wire whisk until smooth and creamy.
- Let rest at room temperature for 5 minutes.
- Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
- Whisk hard for 3 minutes or until smooth.
- Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
- Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
- Coat a baking sheet with vegetable cooking spray.
- Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
- Brush with the remaining 1 tablespoon of olive oil.
- Bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 221.7, Fat 5.6, SaturatedFat 0.8, Sodium 438.2, Carbohydrate 37, Fiber 1.6, Sugar 0.8, Protein 5.2
ROSEMARY FLATBREAD
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 4 individual flatbreads
Number Of Ingredients 15
Steps:
- Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.
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Servings 10Total Time 55 minsCategory SidesCalories 383 per serving
- After the dough has doubled in size, you need to knock the air out of it by bashing it around for a minute.
- Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.Oil the grill on the barbie, then lay the flatbreads on top of the grill and cook them for about 3 minutes.
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- Combine flour and salt in food processor. Combine olive oil and water in small bowl, whisking them together well.
- While running the food processor, add olive oil and water mixture to the flour mixture slowly. Pulse the food processor until all ingredients combine into a firm dough ball.
- Remove dough from food processor and knead slightly into a ball. Cut ball in half, then in smaller pieces, until you have 12 small pieces of dough. Roll each piece into a ball.
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- Roll out pizza dough to approximately a 12×15-inch rectangle. Cut into 12 equal 3-inch squares.
- Heat one tablespoon of olive oil in a 12-inch skillet over medium to medium-high heat. When the oil is hot (about a minute), swirl to coat the bottom of the pan. If the oil doesn’t swirl easily, it’s not quite hot enough yet.
- Add 3-4 pieces of dough to the hot oil. They should sizzle a little. Cook until golden, about 60 seconds per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.
- Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches, adding more olive oil to the pan if necessary. You just need enough to lightly coat the bottom of the pan. Serve warm.
ROSEMARY FLATBREAD RECIPE | MYRECIPES
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Servings 4-6Calories 357 per serving
- Lightly flour the back of a 15-by-10-inch baking sheet. Roll or pull the pizza dough to about 1/2 inch thick. Place the dough on the back of the baking sheet. Brush liberally with olive oil.
- Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Using the baking sheet like a big spatula, slide the dough directly onto the cooking grate. Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the ungrilled side onto the grate.
- Brush with olive oil and scatter the cheddar, rosemary, and salt on top. Cover and grill for 2 to 3 minutes. Remove the flatbread from grill and cool slightly on a rack. Cut cross-wise into strips. Can be served at room temperature.
ROSEMARY SEA SALT FLATBREAD RECIPE - DON'T WASTE THE CRUMBS
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5/5 (9)Category BreadsCuisine AmericanTotal Time 1 hr 15 mins
- In a stand mixer or large bowl, combine yeast, honey and water and allow the yeast to bloom. When you have bubbles that resemble beer foam, you’re ready.
- Add table salt and 3 1/2 cups flour. Mix by hand or on medium-low speed for about 3 minutes, or until the ingredients start to come together. Increase the speed to medium and knead for a full 10 minutes. The dough is ready when it feels smooth and tacky, not sticky. The bowl will likely be clean too, but it’s not necessary. Add additional flour 1 Tbsp at a time until you reach the right consistency.
- Drizzle the olive oil around the outer edge of the dough and using a spatula, turn the dough over in the oil to coat.
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- Very lightly grease a small baking sheet with the garlic-rosemary oil. In a small bowl, whisk the warm water with the yeast and sugar. Let stand until foamy, about 5 minutes. Whisk 2 teaspoons of the garlic-rosemary oil into the yeast mixture.
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- Stir and attach a dough hook to the mixer and knead the dough on low to medium speed , until the dough is smooth and elastic. This process will take about 10 minutes. If you don't have a mixer, you can mix the dough in a bowl and turn it out onto a floured surface and knead the dough by hand adding a little more flour if necessary.
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- In a small bowl, dissolve yeast in 1/4 cup warm water and stir in the honey. Add 1/4 cup flour and mix until almost smooth. Let the mixture stand for 30 minutes or until bubbly.
- Put the remaining flour, remaining warm water, oil, rosemary, and salt in a food processor; add yeast mixture. Process until the dough forms a ball. Process 1 minute more to knead dough, pulsing as needed.
- Transfer to a greased bowl, turning once to grease the top. Cover and let the dough rise in a warm place until doubled, about 1 hour.
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- Cut loaf in half and let each half come to room temperature in a warm draft free place for one hour. Press the dough out into an 8X10 rectangle using a rolling pin on a floured surface and let sit for ten minutes to relax. Do this two more times, covering each time it rests. Repeat for the other half so that they are both resting together.
- Preheat oven to 425 degrees and place rack in center. If cooking both halves together, place two racks spaced evenly in center of oven.
- Place dough on a parchment lined cookie sheet(s) .With your fingertips make indents all over the rolled out dough. Brush with half the oil and sprinkle the rosemary, half the cheese, pepper flakes and salt all over the top, right to edges.
- Bake for 20-25 minutes until browned. Remove from oven and drizzle the remaining oil and Parmesan cheese. Sprinkle with additional salt only if needed. Cut into 6 to 8 pieces and serve.
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