Focaccia Flatbread

This isn’t really a focaccia. It’s sort of like a giant cracker. And I mean that in the best way possible.

IMG_3651b

It’s not a pizza either, so I guess it’s like a flatbread? A focaccia flatbread? I think so, because all it’s got on top is olive oil, coarse salt, and rosemary.

IMG_3729a

See?

Simple and clean. And you’ll be happy to hear that from start to finish the whole process was about 20 minutes. 20!

IMG_3695a

First you make a normal pizza dough, but you don’t let it rise. Then, you spread it with your hands on a greased cookie sheet.

IMG_3563a

Olive oil. Check.

Drizzle some olive oil, sprinkle some salt and rosemary, and in the oven it goes.

IMG_3572a

Coarse salt. Check.

IMG_3599b

Rosemary. Check. All systems are go.

In about 10 more minutes your whole kitchen will smell like fresh dough and rosemary.

IMG_3715

Focaccia Flatbread

1 package (2 1/4 tsp.) active rapid rise dry yeast

1 cup warm water

1 tsp. table salt

3 cups all-purpose flour

2 tbsp. olive oil + more for drizzling

coarse salt

rosemary (I used crushed rosemary)

Preheat oven to 425°F.

In a wet mixing bowl, mix the yeast and warm water. Allow to stand for 5 minutes.

In the bowl of a mixer, mix the table salt, flour, 2 tbsp. olive oil, and the yeast mixture. Mix until the dough forms a ball.

Fold the dough into a rectangle, and set on a greased cookie sheet. Use your hands to stretch and flatten the dough.

Bake for about 10 minutes, or until golden.

IMG_3659

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s