Flatbread With Oven-Dried Tomatoes, Rosemary, and Fontina |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 12 |
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had this listed under Scandinavian and it sounds very yummy. Provolone can be used for the fontina, and basil works for the rosemary if you desire. I strongly suggest using the tomatoes you've roasted at home to give the bread a home-grown, heartier taste. That recipe is included here. Time does not include resting/standing time so plan ahead. From Cooking Light, 2002. Ingredients:
2 tablespoons olive oil |
4 rosemary sprigs |
2 3/4 cups all-purpose flour |
2 1/4 teaspoons dry yeast |
1 cup plus 2 tablespoons very warm water (120 to 130 ) |
2 teaspoons fresh rosemary, chopped |
1 teaspoon kosher salt or 1 teaspoon sea salt |
cooking spray |
1 cup fontina cheese, diced |
1 1/2 lbs plum tomatoes, cored and cut in half lengthwise (about 10) |
1 teaspoon kosher salt |
Directions:
1. For tomatoes:.
2. Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.
3. Preheat oven to 300°.
4. Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300° for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).
5. Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.
6. For Dough:.
7. Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs.
8. Lightly spoon flour into dry measuring cups; level with a knife.
9. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk.
10. Add 1/2 cup warm water; let stand 20 minutes.
11. Add rosemary oil, 2 cups flour, 1/2 cup plus 2 tablespoons warm water, chopped rosemary, and 3/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 teaspoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
12. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
13. Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes.
14. Preheat over to 500°.
15. Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border.
16. Sprinkle with cheese; gently press toppings into dough.
17. Sprinkle with 1/4 teaspoon salt.
18. Bake at 500° for 10 minutes or until golden brown.
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