Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina

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.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 25%
  • Fat: 4.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 6g
  • Carbohydrate: 24.2g
  • Fiber: 1.4g
  • Cholesterol: 11mg
  • Iron: 1.7mg
  • Sodium: 335mg
  • Calcium: 59mg

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
  • 3/4 cup Oven-Dried Tomatoes, halved lengthwise
  • 1 cup (4 ounces) fontina cheese, diced

Preparation

  1. 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.
  2. 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).
  3. 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.
  4. Preheat over to 500°.
  5. 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.
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