Flatbread with Rosemary and Olive Oil
This easy-to-mix yeast dough comes together quickly in a food processor. This recipe makes enough dough for rosemary flatbread, plus another delicious dish.
To store the dough, place each ball separately in a resealable plastic bag and refrigerate until ready to use, up to overnight. Return to room temperature before proceeding with the recipe. If freezing, wrap the dough in plastic wrap before placing in the bags and freeze for up to 2 months. To thaw, place on a plate at room temperature until the dough reaches room temperature and begins to rise again, about 3 hours.
For the yeast dough:
- 3 1/2 cups flour
- 2 1/4 tsp. (1 packet) instant yeast
- 1 Tbs. sugar
- 1 Tbs. salt
- 1 1/4 to 1 1/2 cups warm water (110°F)
- 2 Tbs. olive oil, plus more for bowl
- 1 Tbs. coarse cornmeal
- 2 Tbs. olive oil
- 2 tsp. finely chopped fresh rosemary
- Coarse sea salt, to taste
Make the dough
In a food processor, combine the flour, yeast, sugar and salt and pulse to blend. Add the warm water and the 2 Tbs. olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball. In an oiled large bowl, place the dough, turn to coat it with oil and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours.
Divide the dough
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. Store 1 ball for future use (see note above).
Bake the flatbread
Preheat an oven to 450°F. Sprinkle the cornmeal evenly over an 11-by-17-inch 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 with the olive oil and sprinkle with the rosemary and sea salt. Bake until golden brown, 15 to 18 minutes.
Cut into pieces and serve. Makes 12 pieces flatbread; makes 2 dough balls.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).