Rosemary and Olive Oil Flatbread
Martha Stewart Living, April 2006
- 1 3/4 teaspoons active dry yeast
- 2 cups warm water (110 degrees)
- 2 tablespoons extra-virgin olive oil, plus more for working
- 1 tablespoon sugar
- Coarse salt, preferably sea salt
- 4 to 5 cups bread flour
- 3 garlic cloves, thinly sliced
- 3 tablespoons finely chopped fresh rosemary, plus more for garnish
- Freshly ground pepper
- Coarse cornmeal, for dusting
- Put yeast and water into the bowl of a mixer; stir to dissolve. Add oil and sugar. Stir in 1 1/2 tablespoons salt, then flour, 1 cup at a time, until dough comes together. Attach bowl to mixer fitted with the dough hook. Mix until smooth, about 2 minutes. Let rest in bowl, loosely covered with a damp towel, 20 minutes.
- Return dough to mixer; mix until it is smooth, about 5 minutes. Transfer dough to a large oiled bowl. Refrigerate, loosely covered, at least 6 hours or overnight.
- Remove dough from the refrigerator; let dough stand until it comes to room temperature, about 1 1/2 hours. Place a pizza stone or baking sheet in cold oven.
- Preheat oven to 500 degrees. Divide the dough into 4 pieces. On a lightly floured work surface, gently stretch each piece into an 8-inch round; brush with oil. Sprinkle garlic and rosemary over tops; season with salt and pepper. Drizzle with oil.
- Dust a pizza peel or baking sheet with cornmeal. Place 1 flatbread on peel; slide onto pizza stone. Repeat with remaining pieces. Bake until golden brown, about 10 minutes. Garnish with rosemary. Sprinkle with salt. Drizzle with oil.
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