Sun-Dried Tomato and Rosemary Flatbread
Ingredients
- 2 tbsp olive oil
- 4 sprigs rosemary
- 2 ¾ cups all-purpose flour
- 1 pkg dry yeast
- 1 cup + 2 tbsp very warm water (120 to 130 degrees)
- 2 tsp rosemary chopped (or 1/2 tsp dried rosemary)
- 1 tsp salt divided
- cooking spray
- ¾ cup sun-dried tomatoes halved lengthwise
- 1 cup fontina cheese diced
Instructions
- Place oil and rosemary sprigs in a small bowl; microwave on HIGH for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl; stirring with a whisk. Add 1/2 cup warm water; let stand 20 minutes. Add rosemary oil, 2 cups flour, 1/2 cup plus 2 tablespoons warm water, chopped rosemary, and 3/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 teaspoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85o), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes.
- Preheat oven to 500o.
- Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 teaspoon salt. Bake at 500o for 10 minutes or until golden brown.
Nutrition
Serving: 1WedgeCalories: 188kcalCarbohydrates: 26gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 12mgSodium: 300mgPotassium: 278mgFiber: 1gSugar: 2gVitamin A: 165IUVitamin C: 2.8mgCalcium: 75mgIron: 2mg
