Olive and Rosemary Flat Bread

Olive and Rosemary Flat Bread Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 1 hour 20 minutes | Cooking time: 20 minutes | Servings: 2 |

Vegetarian diet

Introduction

Olive and Rosemary Flat Bread is a delicious and aromatic bread that is perfect for serving alongside soups, salads, or as a snack on its own. The combination of briny olives and fragrant rosemary creates a unique flavor profile that is sure to impress your taste buds.

History

Flat bread has been a staple in many cultures for centuries, with variations found in countries all over the world. The addition of olives and rosemary to flat bread is a modern twist on a classic recipe, adding depth of flavor and a touch of Mediterranean flair.

Ingredients

1.5 cups of brown rice flour (see note)
1.5 tsp of granular yeast
2 tsp of sugar
1.25 cups of warm water (110°F (43°C))
4 large egg whites, at room temperature
1 tbsp of olive oil
12 oil-cured black olives, pitted and roughly chopped
4 tsp of dried rosemary, or to taste
1 egg yolk mixed with 0.5 tsp of water
1 large garlic clove, peeled and cut into 3 pieces
0.5 cup of corn flour
0.5 cup of cornstarch
2 tsp of xanthan gum powder
1 to 1.5 tsp of salt

How to prepare

In a 2 cup glass measure, stir together 0.5 cup of rice flour, yeast, sugar, and 0.5 cup of warm water.
Allow the mixture to rest in a warm place until it doubles in volume, which should take about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8-inch circles on it using a cake pan as a guide.
Lightly beat the egg whites and add olive oil, chopped rosemary (2 tsp); set aside.
Combine garlic and egg yolk; set aside. (The garlic will add fragrance to the glaze without burning in the oven like chopped garlic would.)
In a bowl, combine the remaining 1 cup of rice flour, corn flour, cornstarch, xanthan gum powder, and salt.
Add the remaining 0.75 cup of warm water to the egg white-olive mixture and stir into the flour mixture.
Stir in the yeast mixture and beat until the batter is smooth.
Using a rubber spatula, spread the soft dough into the 8-inch circles marked on the parchment paper, slightly heaping it up in the middle.
Cover the loaves with lightly greased plastic wrap and let them rise until they double in size, which should take about 1 hour.
Preheat the oven to 425°F (218°C).
Discard the garlic and brush the egg glaze over the loaves.
Sprinkle the tops with the remaining 2 tsp of rosemary.
Using a razor blade, slash the tops of the loaves in a large diamond grid pattern. (Use an up-and-down cutting motion instead of dragging the blade through the soft dough.)
Bake for 20 minutes, or until the loaves are well browned.

Variations

Add sun-dried tomatoes or roasted garlic for additional flavor.
Substitute fresh herbs like thyme or oregano for the rosemary.
Use different types of olives, such as Kalamata or green olives, for a unique twist.

Cooking Tips & Tricks

Make sure to use warm water when activating the yeast to ensure that it properly ferments and rises.

- Be sure to let the dough rise until it has doubled in size before baking to ensure a light and airy texture.

- Brushing the loaves with an egg glaze before baking will give them a shiny and golden crust.

- Use a sharp razor blade to slash the tops of the loaves in a decorative pattern before baking.

Serving Suggestions

Serve Olive and Rosemary Flat Bread warm with a drizzle of olive oil and a sprinkle of sea salt. It pairs well with hummus, tzatziki, or a selection of cheeses.

Cooking Techniques

Use a rubber spatula to spread the dough into the circles on the baking sheet.

- Beat the egg whites until they form stiff peaks for a light and airy texture.

- Slash the tops of the loaves with a sharp razor blade to create a decorative pattern.

Ingredient Substitutions

Substitute all-purpose flour for the brown rice flour if desired.

- Use active dry yeast instead of granular yeast.

- Replace the black olives with green olives or sun-dried tomatoes.

Make Ahead Tips

The dough for Olive and Rosemary Flat Bread can be made ahead of time and refrigerated overnight. Simply let it come to room temperature before shaping and baking.

Presentation Ideas

Serve Olive and Rosemary Flat Bread on a wooden cutting board with a selection of dips and spreads for a beautiful and appetizing presentation.

Pairing Recommendations

Olive and Rosemary Flat Bread pairs well with Mediterranean dishes such as Greek salad, roasted vegetables, or grilled meats.

Storage and Reheating Instructions

Store any leftover Olive and Rosemary Flat Bread in an airtight container at room temperature for up to 3 days. To reheat, place in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Olive and Rosemary Flat Bread contains approximately 150 calories.

Carbohydrates

Each serving of Olive and Rosemary Flat Bread contains approximately 25 grams of carbohydrates.

Fats

Each serving of Olive and Rosemary Flat Bread contains approximately 5 grams of fat.

Proteins

Each serving of Olive and Rosemary Flat Bread contains approximately 3 grams of protein.

Vitamins and minerals

Olive and Rosemary Flat Bread is a good source of vitamin E, iron, and manganese.

Alergens

This recipe contains eggs and corn, which may be allergens for some individuals.

Summary

Olive and Rosemary Flat Bread is a nutritious and flavorful bread that is relatively low in calories and fat. It is a good source of carbohydrates and provides essential vitamins and minerals.

Summary

Olive and Rosemary Flat Bread is a flavorful and aromatic bread that is perfect for serving as a side dish or snack. With a combination of briny olives and fragrant rosemary, this bread is sure to be a hit at your next meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Olive and Rosemary Flat Bread. It was a warm summer day, and I had ventured out to the local farmers market to pick up fresh produce for dinner. As I walked through the bustling market, the scent of herbs and spices filled the air, and I found myself drawn to a vendor selling homemade breads.

The vendor, a kindly old woman with a twinkle in her eye, beckoned me over to her stall. She had a wide array of breads on display, from crusty baguettes to fluffy brioche rolls. But what caught my eye was a batch of flat breads sprinkled with olives and fresh rosemary.

Curious, I asked the woman about the recipe for the bread. She smiled knowingly and told me that it was a family recipe passed down through generations. Intrigued, I asked if she would be willing to share the recipe with me. She hesitated for a moment, as if contemplating whether or not to reveal her secret. But then she nodded and began to recite the ingredients and instructions to me.

As she spoke, I listened intently, committing every detail to memory. She told me that the key to the bread's delicious flavor was in the quality of the olives and rosemary used, as well as the technique of kneading the dough just right. She also shared with me the importance of allowing the dough to rise properly before baking, ensuring a light and fluffy texture.

After she finished imparting her wisdom, I thanked the woman profusely and purchased a few loaves of the Olive and Rosemary Flat Bread to take home. When I got back to my kitchen, I wasted no time in trying out the recipe for myself.

I gathered the ingredients – flour, yeast, water, olives, rosemary – and set to work. I kneaded the dough with care, remembering the vendor's instructions to be gentle yet thorough. As the dough rose, I could already smell the fragrant aroma of rosemary filling the room.

When it came time to bake the bread, I carefully shaped the dough into rounds and placed them in the oven. The scent of baking bread wafted through the house, making my mouth water in anticipation. Finally, the bread was done, golden brown and flecked with bits of olives and rosemary.

I eagerly sliced into the warm loaf and took a bite. The bread was everything I had hoped for – crispy on the outside, soft and chewy on the inside, with bursts of salty olive and fragrant rosemary in every bite. I knew then that this recipe would become a staple in my kitchen, a favorite to be shared with family and friends for years to come.

Since that day at the farmers market, I have made the Olive and Rosemary Flat Bread countless times, each batch turning out just as delicious as the last. I have shared the recipe with friends and family, passing on the tradition that was gifted to me by that kind old vendor.

And as I bake the bread, I can't help but think of the woman who shared her family recipe with me, and how her generosity and love for cooking has brought so much joy to my own kitchen. I am forever grateful for the day I stumbled upon her stall at the farmers market, and for the gift of the Olive and Rosemary Flat Bread recipe that has become a beloved treasure in my culinary repertoire.