Garlic-Rosemary Flatbread

By Mderosa7

Makes 4 11-inch flatbreads

Ingredients

• For the OIL
• 2/3 cup extra olive oil
• 1 shallot, finely chopped
• 1 medium rosemary spring
• 1 large garlic clove
• Fine sea salt and freshly ground pepper
• For the FLATBREAD
• 1/2 cup warm water
• 1 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 1/3 cups all purpose flour
• 1 teaspoon fine sea salt

Preparation

Step 1

1 Make the oil In a small saucepan combine the olive oil, shallot, rosemary and garlic and cook over low heat until fragrant, about 10 minutes. Let cool completely, then season with salt and pepper,

2 Make the flatbreads Vert lightly grease a small baking sheet with the garlic rosemary oil. In a small bowl, whisk the warm water with the yeast and sugar. Let stand until foamy, about 5 minutes. Whisk 2 teaspoons of the garlic rosemary oil into the yeast mixture.

3 In a food processor, pulse the flour with the salt. With the machine on, drizzle in the yeast mixture until the dough just starts to come together. Scrape the dough onto a work surface and knead unto smooth. Cut the dough into. 4 pieces and foam them int balls, then transfer them to the prepared baking sheet. Brush lightly with the garlic rosemary oil. Cover with a damp kitchen towel and let stand in a warm spot until nearly doubled in size, about one hour,

4 Meanwhile, preheat the oven to 500 degrees and set a pizza stone on the lowest rack. On a lightly floured work surface, roll 2 of the dough balls out 11 by 5 inch ovals and transfer to a lightly floured pizza peel. Lightly brush the dough with the garlic rosemary oil and slide the bread onto the hot stone. Bake about 3 minutes, until lightly golden and just risen. Transfer the breads to a towel to keep warm. Repeat with the remaining dough. Serve the flatbreads with the remaining oil