sundaysuppers

Rustic Italian Sunday Supper :: Herbed Flatbread

Sunday, June 6, 2010 Sunday Suppers  

Herbed Flatbread
Makes 16

* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)

Directions

1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai

recipe card
10 comments 
  • E R I N writes:

    i WILL be trying these in between
    painting canvases for my solo show!

    it’s winter down here in Australia so these
    will be perfect with my next pot of soup :)

    what a beautiful website you have!

    x

  • Battling Dough – Flatbread Edition « Caitlin Dentino | A celebration of food, drink, friends & fiestas … and life's other great surprises! writes:

    [...] PRINT Herbed Flatbread Recipe from Martha Stewart Living via Sunday Suppers [...]

  • Baking Serendipity writes:

    I am such a sucker for bread of all kinds, and this looks amazing! You have such a great website here :)

  • two winners « mustard and sage writes:

    [...] made Deb’s Arugula, Potato and Green Bean Salad and Martha’s Herbed Flatbread for a potluck last night, and both were big hits. I was running late (nothing new) and didn’t [...]

  • Karen writes:

    Absolutely gorgeous food, photos and blog design – you have inspired me!
    I look forward to making and eating the flatbreads, they look crisp and delicious.
    Cheers, Karen

  • Wendy writes:

    Am a bit of a novice … can you make the dough in advance, like the day before?

  • rivernorthlove writes:

    I love this, it looks so amazing and yummy! I can’t wait to share with my readers {www.rivernorthlove.blogspot.com}

  • VickieFrank31 writes:

    That’s perfect that people can get the business loans and that opens completely new opportunities.

  • Maria writes:

    I made these flatbreads about two weeks ago for a lunch we had with some friends, and they were so easy to make and so absolutely yummy! It was a cold Australian wintry day and they went down a treat with a bit of olive tapenade and a splash of Pinot Noir…!

    Thanks for a great blog – can’t wait to make more of your recipes!

    xx

  • Cynthia writes:

    Im just in love with your website :)
    Hugs from Norway,
    Cynthia

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Herbed Flatbread
Makes 16

* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)

Directions

1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai

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