ROSEMARY FLATBREADS
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until 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 rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY PARMESAN SHORTBREAD
Provided by Claire Robinson
Categories appetizer
Time 1h29m
Yield about 2 1/2 dozen pieces
Number Of Ingredients 7
Steps:
- Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
- Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
- Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
DELICIOUS ROSEMARY BREAD
This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.
Provided by GOVEGGIE
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 16
Number Of Ingredients 10
Steps:
- Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
- Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
- Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g
ROSEMARY SHORTBREAD COOKIES
A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Provided by Abigail
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
- Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 11.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 17.4 mg, Sugar 4 g
ROSEMARY SHORTBREAD
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield One 8- or 9-inch shortbread
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
- Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
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.
ROSEMARY FLAT BREAD
Provided by Rose Levy Beranbaum
Categories Bread Mixer Side Bake Rosemary Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (12- by 5- by 1/2-inch) flat bread
Number Of Ingredients 14
Steps:
- Mix and knead dough:
- In bowl of stand mixer fitted with whisk attachment, whisk together bread flour, whole-wheat flour, and yeast, then whisk in sea salt. Whisk in water, honey, and 1/4 cup olive oil.
- Attach dough hook to stand mixer and mix on low (#2 on Kitchen Aid) until dough begins to pull away from sides of bowl, about 3 minutes. (Dough should be very sticky to touch and should not pull away from bowl completely. However, if dough does not pull away at all, gradually beat in up to 1/4 cup additional flour.)
- First rise:
- Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes. Using oiled hands, transfer dough to lightly oiled work surface. Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Cover bowl tightly with plastic wrap. Let dough rise until doubled in size and depression holds when pressed gently with fingertip, about 30 minutes to 1 hour.
- Shaping and second rise:
- Brush heavy baking sheet with 2 teaspoons olive oil. Transfer dough to sheet and, using fingertips, very gently press into 12-by 5-by 1/2-inch rectangle. Brush top of dough with remaining 2 teaspoons olive oil.
- Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rise in warm place until doubled in size and depression very slowly fills in when pressed gently with fingertip, about 1 hour.
- Bake bread:
- While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 475°F for 1 hour.
- Using fingertips, deeply dimple dough all over. Sprinkle with rosemary, coarse salt, and pepper. Quickly transfer baking sheet to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
- Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted into center comes out clean (instant-read thermometer inserted into center will register about 210°F), 12 to 15 minutes. Transfer bread from baking sheet to rack to cool completely. Serve warm or at room temperature.
- Chef's Notes:
- •Dough rises best around 75°F to 80°F. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then transfer to a large, re-sealable freezer bag that's been coated with vegetable oil or nonstick vegetable-oil spray. Leave a small end of the bag unsealed to allow for gas to escape during fermentation and refrigerate the dough overnight. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
- THE DOUGH PERCENTAGE:
- Flour: 100% Water: 70.6% Yeast: 0.81% Salt: 1.8% Oil: 1.1%
SIMPLE ROSEMARY FLATBREAD
Make and share this Simple Rosemary Flatbread recipe from Food.com.
Provided by WaterMelon
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, salt and rosemary in a large bowl.
- Stir in water and oil until dough comes together.
- Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
- Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
- Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
- On a lightly floured surface, divide the dough into 6 portions.
- Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
- Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
- Repeat the cooking process with the remaining 5 dough portions.
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.
ROSEMARY CHOCOLATE CHIP SHORTBREAD
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h10m
Yield 16 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
- Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.
SIMPLE NAAN / FLATBREAD (PLAIN)
Another Ready Steady Cook recipe as yet untried but stored here for safe keeping. This looks lovely and simple but a gread side dish for a plethora of recipes. 22.06.07 I made this for dinner tonight and it was really good. I love the simplicity of it - there's no yeast involved - no resting or leaving to rise. You really can bash them out in a few minutes while the rest of your dinner is cooking. My picky other half really enjoyed them because it's simple yet tasty recipe and made a change from our normal dinner carbs. The mixture definitely serves two (either one massive naan or two smaller ones) and was nice and easy to make. I've added a couple of adjustments from the original ingredients listing -- 1/2 tsp baking powder and melted butter to brush on at the end. To be honest, even with the addition of the baking powder they didn't really puff up as much as I might have liked, but they were still surprisingly light. When I made them I also popped about a teaspoon of garlic paste in which gave a really nice, subtle garlic flavour. Next time I will probably try some other additions as well - perhaps some herbs, lemon or chilli, or I might use a flavoured butter instead.
Provided by Wendy-Bob
Categories Breads
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-sized bowl, combine flour, baking powder, olive oil and enough water to bind (add it slowly to be sure, but you can always add a bit more flour if it's too sticky).
- Take half the mixture (a quarter if you'd prefer smaller naans) and roll into a ball.
- Dust a chopping board with flour and roll out flat into a naan shape (or the shape of your choosing!).
- Cook on a hot skillet / frying pan for 1-2 minutes on each side (I use a few squirts of 1 cal cooking spray and a frying pan).
- Once cooked brush naan with a little melted butter if desired.
- Repeat process with remaining naan mixture.
Nutrition Facts : Calories 401.5, Fat 7.7, SaturatedFat 1.1, Sodium 92.8, Carbohydrate 71.8, Fiber 2.5, Sugar 0.2, Protein 9.7
ROSEMARY LEMON FLATBREAD
Make and share this Rosemary Lemon Flatbread recipe from Food.com.
Provided by cook1000000
Categories Breads
Time 26m
Yield 8 flatbread, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients, rosemary and lemon zest in a bowl.
- Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup.
- water and stir. Add more water gradually until a dough is.
- formed. Knead dough for 6-8 minutes on a lightly floured.
- surface. Cover dough and let rest for 15 minutes. Divide dough.
- into 8 sections. Roll dough out to about 5-6 inches diameter.
- In a hot iron skillet, place dough and turn over when dough is.
- puffed and has brown flecks. Cook other side as well. Store inches.
- a covered container to soften for sandwiches. Makes 8 flatbread.
- * Spread a mixture of butter or butter/oil mixture, garlic.
- salt, grated parmesan cheese and minced garlic on flatbread.
- and bake at 375 for a few minutes until warmed.
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 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
SUPER EASY ROSEMARY BREAD MACHINE BREAD
Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!
Provided by Stacy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 55.1 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 585.1 mg, Sugar 6.5 g
POPPY SEED AND ROSEMARY FLATBREAD
Based on a recipe from Harrowsmith. This is a flatbread with no yeast- much like a cracker. Wonderful with hummus, tsatziki etc. or served with soup. Best eaten within 24 hours or frozen. A pasta machine and pizza stone produce superior results.
Provided by Jan in Lanark
Categories Breads
Time 42m
Yield 16 flatbreads
Number Of Ingredients 7
Steps:
- Combine flour, rosemary, poppy seeds, salt and pepper in a large bowl.
- Make a well in the center of the dry ingredients and add olive oil and water.
- Blend the flour mixture into the water and oil gently, using your hands.
- Turn the dough onto a work surface and knead for a couple of minutes, until smooth.
- Cover and refrigerate for 1 hour.
- Place a pizza stone onto bottom rack of oven and preheat to 450.
- Take a small chunk of dough (about golf ball size) and roll very thin, either by hand or with pasta machine- preferable- I go to notch 5 on the machine.
- Transfer to pizza stone.
- You should be able to fit 4 on the stone at one time.
- Bake 8-12 minutes or until crisp and golden.
- Cool slightly and brush with a bit of olive oil and sprinkle with kosher salt.
- Store in an airtight container.
GARLIC-ROSEMARY FLATBREAD
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
- Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
- Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.
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ROSEMARY FLATBREAD RECIPE | MYRECIPES
From myrecipes.com
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.
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