Rosemary and Red Onion Flat bread
Make fresh bread for dinner in 30 minutes. You can do this!
Rosemary and Red Onion Flat Bread
Serves 6
2 and ¼ teaspoons active dry yeast (about 1 package)
1 cup hot water (not boiling)
1 and ½ teaspoons honey or granulated sugar
2 and ½ cups all-purpose flour or whole white wheat (plus a little more for dusting)
¾ teaspoon kosher salt
2 Tablespoons extra virgin olive oil
non-stick spray
Topping
1 small red onion, sliced thin
2 Tablespoons chopped rosemary
1 Tablespoon olive oil
2 Tablespoons shredded parmesan
INSTRUCTIONS
In a medium bowl, mix yeast, sugar (or honey) and water and allow to sit for 5 minutes
Add flour, olive oil, salt; stir to combine
When dough starts to come together, finish mixing with hand to incorporate all of the flour into the dough
Allow the dough to rest for 5 minutes
Preheat the oven to 425 degrees F (220 degrees C)
Spray a pizza stone with non-stick spray
Press the dough out into desired shape - dusting the top with flour if it is too sticky
Brush 1 Tablespoon of olive oil over the dough and top with red onion, rosemary, and parmesan
Bake for 15 minutes or until the sides are golden brown
How to Bake Rosemary Bread
You can make delicious homemade bread following this step-by-step rosemary bread recipe with Mama Redbuck. Mama makes rosemary bread that can’t be beat, in fact, all of Mama Redbuck’s breads are awesome, so check out this playlist of some of her favorite homemade bread recipes
You can print the entire Rosemary Bread recipe at this link:
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Ingredients for Rosemary Bread Recipe
2 cups sifted ALL-PURPOSE FLOUR
2 Tbsp softened BUTTER
1 Tbsp SUGAR
1 Tbsp dry active YEAST
2-3 Tbsp freshly chopped ROSEMARY
1 tsp SALT
1 cup of WATER
How to Make Rosemary Bread Loaf
Set the butter out to soften and come to room temperature.
In a bowl, add 1 cup of warm tap water, about 130 degrees. Stir in the sugar until dissolved, and then add in the yeast and stir lightly. Allow the dish to sit for about 10 minutes to bubble up.
Into a small dish, sift ½ cup flour and set aside.
In a larger mixing bowl, add 2 cups of sifted flour, salt, the finely chopped rosemary, and about ⅔ of the softened butter. Mix.
Stir the yeast mixture into the bowl and combine with the flour to form a loose ball.
Flour a flat surface with some of the flour from your sifted ½ cup of flour. You will use this flour for kneading your dough, but don’t use more than this amount, in fact, use as little of the flour as you can, only as needed for working the bread.
Roll the dough from your bowl onto the floured surface and knead for about 10 minutes.
Lightly coat a bowl with olive oil and add in the dough ball, and be sure to roll the ball around in the bowl to coat the dough with oil as well.
Place the dough bowl in a warm place and let the dough rise for about an hour, until the dough has roughly doubled in size.
Once the dough has risen, flour your knuckles and punch the dough down, then remove the dough from the bowl and flatten and roll up by hand, then set aside for 5 more minutes.
You can bake the bread in any oiled pan or cooking sheet, but for a nice loaf, use a loaf pan. My mom likes to lightly oil the sides of the pan with olive oil and then cut a rectangle of parchment paper for the bottom of the pan.
After 5 minutes, the dough will have risen a bit, so press the dough down again and shape into a loaf that fits well into the loaf pan. Return the dough to a warm area and let it rise again for about 45 minutes.
Bake the bread in an oven preheated to 375 degrees F for 30 minutes, until lightly brown.
While the bread is still warm, brush it with the remaining butter you set out earlier.
Olive Rosemary Focaccia | How to make perfect Italian Focaccia
The Olive Rosemary Focaccia bread is one of my favorites. I learned this focaccia recipe from Italy and it is the best I know. This recipe is very simple to make and so delicious!
Please find below the Olive Rosemary Focaccia recipe and if you want to see more don't forget to subscribe!
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Ingredients:
• 500g all-purpose flour
• 1 tablespoon salt
• 7g dry yeast
• 300ml warm water
• Olive Oil
• 2 cloves garlic
•Olives
•Rosemary
Directions:
Step 1
Dissolve the yeast in 300ml warm water. In a large bowl, add the flour and 1 tablespoon of salt. Incorporate the yeast mixture and gently start kneading the dough. Add gradually flour until the dough has an elastic texture. Let it rest until doubled in size.
Step 2
Grease the pan with olive oil, transfer the dough and then press it down into the pan. Use your fingers to dimple the dough then add the olives and rosemary. Mix 2 grated cloves garlic with 1 tablespoon of olive mixture and start greasing the dough. Let the dough rise for half an hour.
Step 3
Bake at 200 °C for 20 minutes until golden.
Enjoy!
Let’s simplify the art of cooking!
Flatbread with Rosemary & Olive Oil -- Lynn's Recipes
Lynn demonstrates how to make Flatbread with Rosemary & Olive Oil. Great with an Italian meal. From Williams Sonoma Small Plates.
3-1/2 cups flour
2-1/4 teaspoons instant yeast
1 Tablespoon sugar
1 Tablespoon salt
1-1/4-1-1/2 cups warm water (110° F)
2 Tablespoons olive oil
1 Tablespoon coarse cornmeal
2 Tablespoons olive oil
2 teaspoons fresh rosemary, finely chopped
Coarse sea salt
In a food processor, combine the flour, yeast, sugar, and salt and pulse to blend. Add the water and olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface. Knead the dough for 1-2 minutes to form a smooth ball. Place the dough in an oiled large bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1-1/2 hours.
Turn the dough out onto a lightly floured surface, punch down, and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes.
Preheat the oven to 450°. Sprinkle the cornmeal evenly over a 11x7 rimmed baking sheet. Place the dough on the prepared pan. Press down on the center, and push and stretch the dough to the edges of the pan evenly. Cover with a damp towel and let rise for 15 minutes. Make several dimples in the dough. Drizzle the dough with the olive oil and sprinkle with the rosemary and sea salt. Bake until golden brown, 15-18 minutes. Cut into pieces and serve.
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Focaccia Recipe - Italian Flat Bread with Rosemary and Sea Salt
Learn how to make Focaccia! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Focaccia recipe!
Garlic and Rosemary Sourdough Bread | Recipe from Start to Finish
Roasted garlic cloves, rosemary, and olive oil team up to make a soft, aromatic, and irresistible loaf of sourdough bread.
Get a copy of my ebook, No-Nonsense Sourdough (18 recipes):
Garlic & Rosemary Sourdough Bread ingredients:
Bread Flour 450 grams
Water 300 grams
Starter 100 grams
Garlic-infused oil 25 grams
Salt 10 grams
Roasted garlic cloves ~100 grams
Dried rosemary ~a few dashes