Name: Rhubarb Rosemary Flatbread
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: 1 tablespoon quick-rise yeast -; 1 teaspoon sugar -; 1 cup warm water (110° to 115°) -; 3 to 4 rhubarb ribs, trimmed -; 3 to 3-1/2 cups all-purpose flour -; 4 tablespoons olive oil, divided -; 1-1/2 teaspoons sea salt, divided -; 3 fresh rosemary sprigs, divided -; 1 large egg, room temperature -; 1/8 teaspoon freshly ground pepper -; Honey, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Rosemary Flatbread

1. 1 tablespoon quick-rise yeast -

2. 1 teaspoon sugar -

3. 1 cup warm water (110° to 115°) -

4. 3 to 4 rhubarb ribs, trimmed -

5. 3 to 3-1/2 cups all-purpose flour -

6. 4 tablespoons olive oil, divided -

7. 1-1/2 teaspoons sea salt, divided -

8. 3 fresh rosemary sprigs, divided -

9. 1 large egg, room temperature -

10. 1/8 teaspoon freshly ground pepper -

11. Honey, optional -

How to cook deliciously - Rhubarb Rosemary Flatbread

1. Stage

In a small bowl, dissolve yeast and sugar in the warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping.

2. Stage

In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, reserved 1/2 cup chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

3. Stage

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes.

4. Stage

Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper.

5. Stage

Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.