Rosemary and olive oil flatbread
Rosemary and olive oil flatbread

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, rosemary and olive oil flatbread. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Find out more about Flatout® Foldit Rosemary & Olive Oil Flatbread here today! Extra Virgin Olive Oil, Malted Barley Flour, Cellulose Gum, Guar Gum, Xanthan Gum, Carrageenan, Salt. This flatbread, flavored with rosemary and garlic, is akin to an herb pizza. Put yeast and water into the bowl of a mixer; stir to dissolve.

Rosemary and olive oil flatbread is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Rosemary and olive oil flatbread is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have rosemary and olive oil flatbread using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Rosemary and olive oil flatbread:
  1. Make ready 1 c wheat flour
  2. Get 1 c all purpose flour
  3. Take 1 tsp salt
  4. Take 2 tbs rosemary
  5. Get 1 tsp baking powder
  6. Take 1/2 c olive oil
  7. Make ready 1/3 water
  8. Get 1 egg

Rosemary sea salt flatbreads are best the day of, but they're not too bad the next day. I recommend reheating in the oven to crisp. CLASSIC FLAVOR: Mediterranean flavors of rosemary and olive oil come from sweet, fresh, dried rosemary leaves that are kneaded into the dough. HANDMADE LOCALLY: in California with Love by Rustic Bakery.

Steps to make Rosemary and olive oil flatbread:
  1. Combine all your dry ingredients and mix well.
  2. Fold in olive oil egg. Add water a little bit at a time. When it all starts coming together, kneed with your hands until dough is smooth.
  3. Half dough and roll out until 1/8 to 1/4 of an inch, depending on your preference. 1/8 will be more crispy and flaky, 1/4 will be more spongy and bread like.
  4. Drizzle skillet with olive oil and heat on medium to medium high. When pan is hot, add dough and cook for 2 to 3 minutes. Drizzle olive oil on side facing up then flip and cook for another 2 to 3 minutes.

CLASSIC FLAVOR: Mediterranean flavors of rosemary and olive oil come from sweet, fresh, dried rosemary leaves that are kneaded into the dough. HANDMADE LOCALLY: in California with Love by Rustic Bakery. What other items do customers buy after viewing this item? Simply seasoned with olive oil and rosemary, these rustic grilled flatbreads received our Test Kitchens' highest rating. Rosemary flatbread is a Tuscan specialty!

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