How To make Olive& Rosemary Flat Bread
Stephen Ceideburg 1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature 1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped 4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water 1 lg Garlic clove, peeled, cut in
-3 pieces 1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt
Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide). Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside. Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees F. Discard garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries. PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber, From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.
How To make Olive& Rosemary Flat Bread's Videos
Delightful Rosemary Olive Oil Bread Recipe |Find Your Ideal Recipe | RecipeSavants
Here is an absolutely incredible bread recipe that is just perfect for the whole family. This olive oil bread is divinely moist and has pleasant flavors of rosemary and Italian seasoning. This one-bowl bread requires minimal cleanup and calls for simple ingredients calls for pantry staples such as: bread flour, whole wheat flour, olive oil, yeast, and herbs.
You can see the full recipe here
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Homemade Rosemary Bread
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Makes one loaf:
1 and 1/2 teaspoons dry active yeast
2 teaspoons sugar
1 and 1/2 cups tepid water
2 cups all-purpose flour
2 cups bread flour
1 teaspoon salt
1/4 cup olive oil
1-2 sprigs fresh rosemary or 2-3 tablespoons dried rosemary
Sesame seeds (optional)
Begin by proofing the yeast. Combine the yeast, water, and sugar and mix. Set aside about 8 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water. Your yeast is good and ready!
Combine the flour with the salt in the bowl of a tabletop mixer and mix the ingredients to combine. Add the yeast mixture and the olive oil. With the dough hook attachment, knead on low speed for 7-8 minutes.
This can also be done in a large bowl by hand. The kneading time will increase to 10-12 minutes or until the dough is soft and smooth.
Place the dough in an oiled bowl covered with a kitchen towel or with plastic wrap. Set aside to rise until doubled in size. This takes about 45 minutes to 1 hour. It may take longer if it is cold in your home.
Preheat oven to 500 °F, 260 °C.
Tip: If you have a cast iron pan and a pizza stone place the cast iron pan on the lowest rack of your oven and the pizza stone in the middle rack. Place them in the oven while the oven is cold so that the pizza stone does not crack. Let them warm while the oven is preheating. Doing this will help you create bakery style bread rings. Crusty on the outside and soft on the inside.
Remove the rosemary leaves from the sprig and set aside. Use them whole or finely chop them.
Punch the dough down and knead in the rosemary leaves then form into a ball. You may also form it into a baguette. I prefer the round shape.
Place the formed dough onto a half sheet pan lined with parchment paper and cover with a clean towel. Set aside to rise about 30 minutes. It will almost double in size.
Brush the top of the dough with water. Make 4 decorative slices on top and sprinkle with sesame seeds if desired.
To create a nice crusty top, pour 1 cup of ice water in the cast iron pan to create steam. Place the baking tray with the dough on it on the middle oven rack. Reduce the oven temperature to 450 degrees Fahrenheit, 230 degrees Celsius. Let it bake for 30 minutes.
Remove the bread from the pan and place directly onto the pizza stone and bake 5 more minutes. This will make the bread have an extra crispy crust.
Allow the bread to rest at room temperature at least 30 minutes before slicing. This will allow the steam to distribute throughout the bread and create a very moist interior.
Warm the bread in the oven for 5 minutes before slicing.
Enjoy!
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Making bread for the first time | Rosemary flatbread!
I’ve been thinking about making bread for a while, and I finally done it! Flatbread is one of my favourite types of bread, and I’m happy I was able to do this successfully on my first try :)
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#silentvlog #relaxing #breadmaking
✅NO KNEAD FLATBREAD ONION, ROSEMARY & THYME ✅FAST & EASY
I alway have dough in my fridge. In this recipe, I have 1 portion of dough left over from a batch of baguette that I made earlier in the week (see baguette recipe here):
This dough has been in my fridge for 7 days and it will keep for up to 14 days.
What can you do with 1 portion of dough? You can make almost any delicious bread from 1 small piece of dough by adding your favorite ingredients. Instead of making another baguette, I use the baguette dough to make flatbread.
Here's how: Preheat the oven to 200° and set the upper and lower elements. Use the middle rack to bake.
✅Drizzle olive oil into a baking dish and spread out the dough. I'm using a large dish because I'm trying to achieve a thin crispy crusty flatbread. Stretch the dough out to the edges as best as you can.
✅Drizzle olive oil onto the ingredients to ensure that the ingredients don't burn while cooking. Decorate. Sprinkle with sea salt.
Fresh Rosemary
Fresh Thyme
Small Red Onions
Sea Salt
Good Quality Olive Oil
✅Bake at 200° for 25-30 minutes depending on if you like soft bread or a crunchy crust . I prefer crusty, so I baked mine for 30 min.
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⭐️Enjoy⭐️
Olive Rosemary Focaccia | How to make perfect Italian Focaccia
The Olive Rosemary Focaccia bread is one of my favorites. I learned this focaccia recipe from Italy and it is the best I know. This recipe is very simple to make and so delicious!
Please find below the Olive Rosemary Focaccia recipe and if you want to see more don't forget to subscribe!
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Ingredients:
• 500g all-purpose flour
• 1 tablespoon salt
• 7g dry yeast
• 300ml warm water
• Olive Oil
• 2 cloves garlic
•Olives
•Rosemary
Directions:
Step 1
Dissolve the yeast in 300ml warm water. In a large bowl, add the flour and 1 tablespoon of salt. Incorporate the yeast mixture and gently start kneading the dough. Add gradually flour until the dough has an elastic texture. Let it rest until doubled in size.
Step 2
Grease the pan with olive oil, transfer the dough and then press it down into the pan. Use your fingers to dimple the dough then add the olives and rosemary. Mix 2 grated cloves garlic with 1 tablespoon of olive mixture and start greasing the dough. Let the dough rise for half an hour.
Step 3
Bake at 200 °C for 20 minutes until golden.
Enjoy!
Let’s simplify the art of cooking!
Rosemary Olive French Loaf from Cusiinart Bread Maker
Cusinart Bread Maker Rosemary Olive French Loaf
Ingredients for a 2 LB Loaf:
Water (80°F-90°F) 1 ⅔ Cup(s)
Olive Oil 1 Tbsp
Dried Rosemary, crushed 1 Tbsp
Honey 1 Tbsp
Salt 1 ½ Tsp
All Purpose Flour 3 Cup(s)
Whole Wheat Flour 1 ¼ Cup(s)
Active Dry Yeast 2 Tsp
Kalamata Olives, well drained and chopped 1 Cup