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
21 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

  • Mary Larter writes:

    I love your website! Also, just a quick note…I’ve probably made this flatbread recipe 15 times since I first found it. (I’m actually waiting for my dough to rise as we speak). I serve my homemade chicken salad on them and they are a huge hit! Did I mention I served chicken salad on them for my wedding? :) Thanks for sharing this recipe!

  • sophistimom writes:

    Your site is absolutely gorgeous. I’ve never been here before. That flatbread looks divine.

  • Tory Burch Sandals writes:

    I can wait to give it a shot ASAP after I get the pattern. Thank you for your punctuality on posting the tips which really help a lot!

  • Brooke writes:

    Wonderful! Can you freeze what you don’t use?

  • Easy Southwest Turkey Burgers w/ Avocado-Ranch Dressing + Weekly Menu | Prevention RD writes:

    [...] Thursday: Butter Chicken over basmati rice with homemade flatbread [...]

  • {Herbed} Flatbread | Prevention RD writes:

    [...] Herbed Flatbread adapted from Sunday Suppers [...]

  • nfljerseys writes:

    Indeed. You can get minimal differences from 3.Three or more to 2.5 with regard to themes or templates, according to WP.

  • motocross gear writes:

    Now this kind of particulars are very well worth looking for, straight answers for site visitors together with something to suit your needs as will definitely show the conventional in the author.

  • Law school personal statement writes:

    I only want to convey an incredible thanks to the publisher of this share.Excellent creativity and the way to symbolize the full subject.Wising to gather even more constructive suggestions from your part.

  • Janise Manliguis writes:

    you’re truly a just right webmaster. The web site loading speed is incredible. It kind of feels that you’re doing any distinctive trick. In addition, The contents are masterwork. you have done a fantastic job in this topic!

  • Food: Eleven Flatbread Recipes. Yum. | justb. writes:

    [...] : Eleven Flatbread Recipes – YumItalian Flatbread | Food Network Do you like flat bread?  Do you eat carbs?  Never, sometimes OR are you more of the [...]

Post a comment:

(won’t be published)
(optional)

 

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

print recipe