Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina

Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina Recipe
Randy Mayor; Jan Gautro
This bread was a hit in our test kitchens. You can also use basil for the rosemary and provolone for the fontina. Using the tomatoes you've roasted at home gives the bread a heartier taste.
5

Outstanding

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 162
Caloriesfromfat 25 %
Fat 4.5 g
Satfat 2 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 6 g
Carbohydrate 24.2 g
Fiber 1.4 g
Cholesterol 11 mg
Iron 1.7 mg
Sodium 335 mg
Calcium 59 mg

Ingredients

2 tablespoons olive oil
4 rosemary sprigs
2 3/4 cups all-purpose flour
1 package dry yeast (about 2 1/4 teaspoons)
1 cup plus 2 tablespoons very warm water (120° to 130°)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 teaspoon salt, divided
Cooking spray
1 cup (4 ounces) fontina cheese, diced

Preparation

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.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 20 minutes. 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).

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.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes.

Preheat over to 500°.

Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 teaspoon salt. Bake at 500° for 10 minutes or until golden brown.

Note:

Joanne Weir,

January 2002
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