I’m thankful for a long list of blessings, from a wonderful husband, kids and extended family to a brilliant business partner, Lynn Peel, who always has her head on straight. I’m grateful for my beautiful state, my hard-working church family, and the excitement of launching Maine Senior Guide. This past year has been the sort of growing and learning year that makes us both shake our heads, but also makes us feel we can do anything!
So now I’ll share another thing I’m thankful for: a fool-proof and easy bread receipe. This flatbread (sort of a chiabetta) never fails to get raves. Have fun and enjoy!
Best, Deborah McLean
Rosemary (or garlic) Flat Bread
- 1 packet dry yeast (or 2 1/2 tsp)
- 2 c. warm water
- 1 T. sugar
- 2 tsp salt
- 4 c. flour
- 1-2 tsp. fresh rosemary plus more for topping, or 3 TBL. fresh finely chopped garlic
- Olive Oil, Corn meal, melted butter and salt
Dissolve yeast in the warm water and sugar.
My rosemary plant, which I bring inside during the winter.
Add flour, salt, most of the rosemary (or all of the finely minced garlic) and stir until blended. This is a very, very wet dough, so don’t even try to knead it.
Cover with a damp cloth and let rise for 1 hour or until double in size.
Grease your hands and remove dough. It will be sticky. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. (I use two 10” cake pans greased and corn mealed.) Again, because it’s such soft dough, it will flatten out. Cover with a towel or greased plastic wrap and let it rise another hour.
After the first rise, in the cake pan.
Brush each round with melted butter and lightly sprinkle with more rosemary and salt (coarse kosher if you’ve got it).
Bake at 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.
Cool slightly, then cut or rip it apart and dip in a bowl of olive oil and roasted garlic or balsamic vinegar, use it with a soft cheese or pesto spread, or just enjoy with butter.