When I taught my cooking classes I had a class called “When the Moon Hit’s Your Eye”…yes, it was a pizza making class. We made all kinds of pizza and one flatbread, a Rosemary Flatbread with Dipping Oil and Tomatoes. It was one of my most popular classes and to this day people tell me they still make my homemade pizza and flatbread recipes.
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I love picturing my students with their families or friends rolling out dough and anticipating the delicious outcome of their work. I hope this tutorial makes you feel confident enough to try this recipe at home. Pizza making is really fun.
To achieve a perfect flatbread it really helps to have the right tools: A rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links) The cornmeal is crucial! It allows the dough to slide off the pizza paddle and onto the heated pizza stone.
A great flatbread starts with a great dough! If the dough is wimpy or doesn’t rise, the flatbread will be lackluster.
Choose your ‘rise’ and invite some friends over!
After making dough you can choose to use the dough after allowing it to rise for an hour and 15 minutes, OR allowing it to rise slowly over two days in the fridge. The advantage of making it two days ahead is not only that the dough “works” a little better but that you can make large batches ahead of time, eliminating much of the work and mess, which is great if you are inviting friends.
After rolling out dough it’s very important to poke holes in the dough with a fork. Because flatbread has no toppings weighing the dough down it has tendency bubble up. The holes prevent this from happening.
Brush dough with olive oil and sprinkle with freshly grated Parmesan and rosemary, bake and voila! A gorgeous flatbread!
…and serve with dipping oil and balsamic and tomatoes!
Honestly, so good!
The Recipe: The Dough
Note: You can make your dough and allow to rise slowly over two days in the fridge, or use an hour after kneading if left on the counter. This recipe makes two thin crust pizzas or flatbreads.
- 1 ¾ cups bread flour (separated)
- 1 ¾ tsp instant dry yeast
- 2 tsp honey
- ¾ cup warm water
- 1 tsp salt
- 1 ½ T olive oil
- ¼ tsp garlic powder
- Corn meal (for use on the pizza paddle)
- Measure out 1 ¾ cups flour.
- Place ½ cup of the pre-measured flour into a separate large bowl.
- Add water, yeast and honey to bowl.
- Whisk and set aside for 5 minutes.
- After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
- Whisk until combined. Add remaining flour one half cup at a time, stirring in between additions with a spoon or rubber spatula until combined.
- When dough is combined, use your hands to knead into a dough ball.
- Turn dough ball out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
- As soon as dough no longer sticks to hands or counter, stop adding flour.
- Knead until dough is smooth and elastic.
- Cover with a dish towel and allow to sit for 15 minutes.
- After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
- If you are using the dough right away, let it rise for another hour and then roll out dough.
- Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling, topping and cooking dough.
The Recipe: Rosemary Flatbread with Dipping Oil and Tomatoes
Rosemary Flatbread with Dipping Oil and Tomatoes
A flatbread made with the dough recipe above. You will need a pizza stone, a pizza paddle, and corn meal!
- Pizza dough (see recipe above)
- 3 T freshly chopped rosemary
- Olive oil
- 1-1 ½ cups freshly grated Parmesan cheese
- Sea Salt
- Corn meal
- 2 cloves garlic, finely chopped
- 1 T olive oil
- 4 Tomatoes, diced
- 1 T Balsamic vinegar
- ¼ Cup Parmesan cheese, finely grated
- Sea salt
- Roasted Pine Nuts (optional)
- Place pizza stone in cold oven on bottom rack. Preheat oven to 450 degrees and allow stone to heat up for 30 minutes.
- Roll dough with rolling pin on a floured surface till you have an 8-9 inch pie. Cover pizza paddle with a thin layer of corn meal and place dough on paddle. Pierce dough with fork several times over entire surface to prevent bubbling. Brush with olive oil and sprinkle with ½ -3/4 cup Parmesan cheese. Then sprinkle with 1 ½ T rosemary. Place a couple of pinches of flaked sea salt between thumb and forefinger and sprinkle over dough. Use paddle to place dough on preheated pizza stone and bake for 7-9 minutes (or until crispy and slightly golden). Remove from oven; allow to rest for one minute. Slice and serve with olive oil and balsamic or tomato topping.
- Cut your tomatoes in half and scoop out seeds. Dice tomatoes. Place tomatoes in bowl and sprinkle with garlic, salt, pepper, and roasted pine nuts. Drizzle with olive oil and a little balsamic, stir a little. Add Parmesan just before serving. Place on top of flatbread and prepare to be happy.
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