Sunday, July 31, 2011

Parmesan Rosemary Flatbread

Love my carbs!  Here is a delightfully flavored filled recipe for flatbread from the italian
Here in my neck of the woods it is chilly so I made it with some Roasted Red Bell & Tomato Soup.  I will have to post that soup later this fall.

Ingredients:
1 cup warm water


3/4 teaspoon instant yeast

3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap

15 ounces (about 3 cups) all purpose flour, plus more for dusting

2 teaspoons coarse salt, plus more for sprinkling

2 teaspoons honey

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling

1 large egg, lightly beaten

Freshly ground pepper

3 tablespoons fresh rosemary leaves

The Italian (link above) has great instructions and pictures to follow this easy recipe.
at

2 comments:

  1. Kate @ craftwhateverAugust 4, 2011 at 8:51 PM

    Yes, please post that recipe later on. It was, oh, 108 degrees here today! I am so ready for fall weather! Hard to imagine that it is cooler somewhere else. But I used to live in Alaska- I know better! Marking this recipe for cooler temps : )

    ReplyDelete
  2. MariAugust 5, 2011 at 8:19 AM

    yes, definitely will. though the bread is yummy with a salad or hummus or just to eat (like I did).

    ReplyDelete