Rhubarb Rosemary Flatbread Recipe photo by Taste of Home
Rhubarb Rosemary Flatbread
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
YIELD: 8 servings.
I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! —Maryalice Wood, Langley, British Columbia
Ingredients
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1 tablespoon quick-rise yeast
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1 teaspoon sugar
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1 cup warm water (110° to 115°)
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3 to 4 rhubarb ribs, trimmed
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3 to 3-1/2 cups all-purpose flour
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4 tablespoons olive oil, divided
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1-1/2 teaspoons sea salt, divided
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3 fresh rosemary sprigs, divided
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1 large egg, room temperature
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1/8 teaspoon freshly ground pepper
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Honey, optional
Directions
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1.
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.
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2.
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).
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3.
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.
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4.
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.
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5.
Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.
Nutrition Facts
1/2 flatbread: 251 calories, 8g fat (1g saturated fat), 23mg cholesterol, 372mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein.
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