How To make Rosemary Flat Bread

✅NO KNEAD FLATBREAD ONION, ROSEMARY & THYME ✅FAST & EASY

I alway have dough in my fridge. In this recipe, I have 1 portion of dough left over from a batch of baguette that I made earlier in the week (see baguette recipe here):

This dough has been in my fridge for 7 days and it will keep for up to 14 days.

What can you do with 1 portion of dough? You can make almost any delicious bread from 1 small piece of dough by adding your favorite ingredients. Instead of making another baguette, I use the baguette dough to make flatbread.

Here's how: Preheat the oven to 200° and set the upper and lower elements. Use the middle rack to bake.

✅Drizzle olive oil into a baking dish and spread out the dough. I'm using a large dish because I'm trying to achieve a thin crispy crusty flatbread. Stretch the dough out to the edges as best as you can.

✅Drizzle olive oil onto the ingredients to ensure that the ingredients don't burn while cooking. Decorate. Sprinkle with sea salt.

Fresh Rosemary
Fresh Thyme
Small Red Onions
Sea Salt
Good Quality Olive Oil

✅Bake at 200° for 25-30 minutes depending on if you like soft bread or a crunchy crust . I prefer crusty, so I baked mine for 30 min.

My favorite tools:

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⭐️Enjoy⭐️

Pepper & Rosemary Flat Bread

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#Pepper #Rosemary #africanfood #latinfood #asianfood #alacuisine #wholesoul #soulistic #soulisticfood #plantbased #vegan #soulisticsauce #hiphop #soulmusic #slum #pbtt #fambam #handmade #bread #noodles #whatveganseat #mealprep #justegg #mumbosauce #macandcheese #macncheese #macncheez #ryebread #speltbread

How to Make Rosemary Parmesan Bread | Rosemary Bread | Copycat Macaroni Grill Bread

I'll show you how to make this tasty rosemary parmesan bread. Hot & fresh right out of the oven. Goes great with a pasta dish or even a meatloaf sandwich.

Print the recipe here:

RECIPE:
Ingredients
1 packet active dry yeast
2 tsp honey (I use a local organic brand)
1 1/2 cup all purpose flour (I use unbleached organic)
1 1/2 cup bread flour
¼ cup warm water to activate yeast (115 degrees or like bath)
¾ cup - 1 cup warm water for dough mixture
1 tsp salt
3 Tbsp fresh grated Parmesan cheese (plus more for baking)
2 Tbsp fresh chopped Rosemary
3 Tbsp Extra Virgin Olive Oil
2 Tbsp melted butter for brushing top of bread

Instructions:
In small dish combine yeast and honey.
Add ¼ cup warm water and set aside for 5 to 10 minutes to activate yeast.
In stand mixer or bowl combine all purpose flour & bread flour (3 cups total) (You may also use just all purpose flour for this recipe,) salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.
When yeast is bubbly and activated pour in bowl with ingredients.
Add 1/2 cup of the one cup warm water.
Stir on low speed with hook attachment attachment until well blended and mix on low speed until elastic and smooth. About 5 to 7 minutes.
In large ceramic or glass bowl add remaining 2 Tbsp of EVOO and place dough in bowl and coat well with EVOO. Cover with plastic wrap and place a clean towel over and let rise for 1 hour.
After dough has doubled in size, punch it down and divide into two equal parts.
Shape into oval or round loafs by working/pulling dough from top to bottom.
Place each bread on parchment paper. Cover with plastic wrap and let rise another hour.
Preheat oven & baking stone to 400° F during your final rise.
Slice top of dough with vertical slit.
Bake on middle rack at 400°. Place bread on hot stone and bake bread for 10 minutes.
After 10 minutes brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese.
Bake for a remaining 15 to 20 minutes or until golden brown or internal temperature of bread reads 210° F.
Cool slightly before slicing.
Serve warm with your favorite meal or with flavor infused olive oil.

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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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A1C-Friendly Recipe: Rosemary Flatbread

A1C-Friendly recipe: Rosemary Flatbread

Ingredients
* 7/8 cup almond flour
* 2 Tablespoon coconut flour
* 3 egg whites (1/4C + 2 Tablespoons store-bought liquid egg whites)
* 1/4 teaspoon salt (optional)
* 3/8 teaspoon rosemary
* 1/4 teaspoon baking powder
* 1/4 teaspoon garlic powder
* Parchment (baking) paper

Directions:
* Preheat oven to 425°F
* Place all the ingredients into a food processor and blend until well combined. Dough will be sticky
* Once combined, divide the dough in two sections; roll each section into a ball.
* Lay out on a piece of parchment paper and place another piece of parchment paper on top, gently smash to flatten a little bit; use a rolling pin to finish rolling out the dough until even and thin, like flatbread; repeat for other ball.
* Place both balls of flatbreads onto baking sheets and put in the oven for 10-12 minutes or, until lightly browned (one on the middle shelf and one on the shelf below it).
* NOTE: the one on the lower shelf may need an additional 2 minutes or so to finish cooking.
* Allow to cool then slice and enjoy - even great as a dipping bread w/guacamole!

Easy Rosemary Focaccia Bread Recipe|Making Focaccia bread in 5 steps|How to make focaccia bread

Easy Rosemary Focaccia Bread Recipe|Making Focaccia bread in 5 steps|How to make focaccia bread

Complete Written Recipe :

Link to Blog Post :

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Rosemary Focaccia is a common focaccia in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.

Making Focaccia is so simple and easy.
Focaccia is one of the easiest bread that we can make at home.
In this video we will see how to make Italian rosemary focaccia bread in five simple steps.
This Italian focaccia bread recipe uses only only five basic ingredients to make the rosemary bread .For the topping we use olive oil ,water ,salt and some finely chopped garlic and rosemary leaves.
Homemade focaccia bread can be made with herbs of your choice..We can use basil leaves or sage or other herbs to make focaccia bread.
Focaccia dough Recipe uses these five basic ingredients.
Flour,Salt,Yeast Water and olive oil.

Baking Tray Size :10x 15 inch
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Hope you liked this Rosemary Focaccia bread recipe and hope you found it easy to make.
We can make the focaccia thinner or thicker according to your preference.

We can make the focaccia bread dough ahead of time and thus making the baking process so much easier on the baking day.Here is the link to blog post describing the exact method of making homemade rosemary focaccia bread ahead of time :

Please send me pictures of your focaccia bread
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