Bread + Olive Oil = Big Love {Rosemary and Sea Salt Flatbread}

My exchange into the land of unlimited possibilities was not exactly marked by culinary enlightenment. Well, I discovered Frozen Yogurt for me and now I know that the best burgers definitely come from In-n-Out, but otherwise it just looks pretty bad.

There is one exception: one evening I was with my host family in a small Italian restaurant. I have absolutely no idea what food there was. But what I remember very well is the wonderful bread , which was served there with a small bowl of olive oil.

The bread was warm and so unbelievably fluffy that I would have liked to dab small pieces in olive oil all evening. After all, who needs a main course if the appetizer is so good ?! The waiters brought us three times new bread. I would have been ashamed, but it was just so delicious that the enjoyment left me no time.

Anyway, I’ve fallen for good appetizer bread since that day. Right, with skin and hair. That’s why I brought you today a recipe for Rosemary and Sea Salt Flatbread which, who would have thought, drank incredibly well in Olive Oil . But you do not need it, because the flatbread also tastes delicious after rosemary and olive oil. The sea salt flakes conjure from the simple dough a real favorite.

rosemaryandseasaltflatbread1 zps1cf71f8a 150x150 - Bread + Olive Oil = Big Love {Rosemary and Sea Salt Flatbread}

[19459007 ]
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Flatbreads

  Portions : 3 Small Flatbread

  calories per serving : 534 kcal

Ingredients

  •   220
      g
      flour
  •   1 1/2
      EL
      chopped rosemary plus two extra branches
  •   1
      TL
      baking powder
  •   1/2
      TL
      salt
  •   120
      ml
      Water
  •   80
      ml
      Olive oil plus a bit more for brushing
  •   sea salt flakes

Instructions

  1. Oven on 220 Preheat degree

  2. In a large bowl, combine flour, chopped rosemary, baking powder and salt. In the middle of a Kuhle press. Pour water and olive oil into the pail, use a wooden spoon to form a dough

  3. Knead the dough on a clean work surface until you can make a ball out of it (goes very fast). He should now be pretty fluffy and light

  4. Divide the ball into three equal pieces and shape into small balls. Place two balls on a baking paper and roll out thinly.

  5. Brush the patties with olive oil, then carefully stick a few rosemary needles in the dough. Sprinkle with sea salt

  6. Carefully lift the baking paper onto a baking tray. The flatbreads are now in the oven for 6-9 minutes until they are nice and crispy. Remove from the oven and place on a cooling grid to cool

  7. Repeat all steps for the last ball, preferably with a new baking paper

  8. Das Fleatbread tastes great with a little olive oil to dip. In an airtight box it lasts for two days

Rosemary and Sea Salt Flatbread [ 19459006]

Do you have a restaurant experience that you will never forget? And are there any more friends of bread hiding here?

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