4 tb Olive oil
2 tb Roughly-chopped fresh
-rosemary
1 tb Minced garlic
1 tb Active dry yeast
3/4 c Warm water; (about 110
-degrees)
2 c All-purpose flour
1 ts Salt
1/4 c Cornmeal
2 tb Extra-virgin olive oil
1 ts Kosher salt
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In
a bowl combine the olive oil, rosemary, garlic and yeast. Add the water to
dissolve the yeast. Add the flour and salt. Mix and knead by hand until you
have a smooth ball of dough. Spread the cornmeal on a flat surface. Place
the dough on the cornmeal and cover with a warm, damp dish towel. Allow the
dough to rise until double in size, for about 50 minutes. With a rolling
pin, flatten the dough into a round and cut it into 6 equal wedges. Flatten
each wedge with your fingers, pounding it out very thin. Spread on the
baking sheets and bake until golden brown, for about 10 minutes. Brush each
piece of flatbread with remaining extra-virgin olive oil and sprinkle
lightly with kosher salt. This recipe yields 6 flatbreads.
Yields
6 servings