Olive-Rosemary Flatbread (10 99) Recipe
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Olive-Rosemary Flatbread (10 99)
1/4 oz packaged active dry yeast
1 1/2 cup lukewarm water, (105 to 115F)
1 tbsp olive oil
3 cup bread flour
plus extra for kneading
1/2 cup whole wheat flour
2 tsp coarse salt
1/4 cup finely chopped kalamata olives, pitted
2 large garlic cloves, minced
1 tsp minced fresh rosemary
1 cup boiling water
16 SERVINGS VEGAN
Flatbread, called fougasse, is enjoyed throughout Provence. Long before
there were ovens, these breads were baked on the floor of the hearth.
This assertively flavored fougasse can be cut into small squares for an
appetizer or larger squares to be served with a meal.
In a large bowl, sprinkle yeast over warm water and stir with fork to
dissolve. Let stand until foamy, about 5 minutes. Whisk in 4 tablespoons
oil.
In separate large bowl, mix together 3 cup bread flour, whole-wheat flour
and 1 teaspoon salt.
Add flour mixture, one cup at a time, to yeast mixture, stirring well
after each addition, until dough begins to come away from sides of bowl.
Turn out onto lightly floured surface and knead in olives, garlic and 1/2
teaspoon rosemary. Continue kneading until dough is smooth and elastic,
adding more bread flour as needed to prevent sticking, about 10 minutes.
Place dough in lightly greased bowl and turn to coat. Cover with plastic
wrap and let rise in a warm, draft-free place until tripled in bulk, about
2 hours.
Grease 13- by 9-inch baking pan. Punch down dough. Place in prepared
pan, pressing and patting dough to cover entire surface of pan. Cover
with kitchen towel and let rise until dough reaches rim of pan, about 45
minutes.
Preheat oven to 400 degrees. Just before baking, dimple dough all over
with fingertips. Drizzle with 2 tablespoons oil, then sprinkle with
remaining 1/2 teaspoon rosemary and 1 teaspoon salt. Place on center oven
rack. Put an empty baking dish on lower rack, quickly pour in 1 cup
boiling water and close door.
Bake until bread is well risen and golden, 20 to 25 minutes. Transfer to
wire rack to cool slightly. Brush top of flatbread with remaining 1
tablespoon oil, cut into squares and serve warm.
PER SQUARE: 154 CAL.; 3G PROT.; 6G TOTAL FAT (0G SAT. FAT); 21G CARB.; 0
CHOL.; 282MG SOD.; 1G FIBER.
Recipe originally appeared in the May 1998 issue of Vegetarian Times.
Per serving: 113 Calories (kcal); 1g Total Fat; (10% calories from fat);
4g Protein; 21g Carbohydrate; 0mg Cholesterol; 236mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, October 1999, page 77
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 225 Calories; 14g Fat (55.7%
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 2
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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