Poppy seed and rosemary flatbread is a delightful combination of flavors and textures that is sure to please any palate. This flavorful flatbread can be served as an appetizer, side dish, or even a main course. The poppy seeds add a nutty flavor and a satisfying crunch, while the rosemary provides a fragrant and slightly earthy aroma. Whether you're a seasoned baker or a novice cook, this recipe is easy to follow and sure to impress your friends and family.
Here are our top 9 tried and tested recipes!
ROSEMARY FLATBREADS
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
POPPY SEED AND ROSEMARY FLATBREAD
Based on a recipe from Harrowsmith. This is a flatbread with no yeast- much like a cracker. Wonderful with hummus, tsatziki etc. or served with soup. Best eaten within 24 hours or frozen. A pasta machine and pizza stone produce superior results.
Provided by Jan in Lanark
Categories Breads
Time 42m
Yield 16 flatbreads
Number Of Ingredients 7
Steps:
- Combine flour, rosemary, poppy seeds, salt and pepper in a large bowl.
- Make a well in the center of the dry ingredients and add olive oil and water.
- Blend the flour mixture into the water and oil gently, using your hands.
- Turn the dough onto a work surface and knead for a couple of minutes, until smooth.
- Cover and refrigerate for 1 hour.
- Place a pizza stone onto bottom rack of oven and preheat to 450.
- Take a small chunk of dough (about golf ball size) and roll very thin, either by hand or with pasta machine- preferable- I go to notch 5 on the machine.
- Transfer to pizza stone.
- You should be able to fit 4 on the stone at one time.
- Bake 8-12 minutes or until crisp and golden.
- Cool slightly and brush with a bit of olive oil and sprinkle with kosher salt.
- Store in an airtight container.
ROSEMARY FLATBREAD
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 4 individual flatbreads
Number Of Ingredients 15
Steps:
- Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.
ORANGE POPPY SEED PANCAKES WITH ROSEMARY MAPLE SYRUP
Provided by Gabriella Vigoreaux
Categories Breakfast Brunch Fry Kid-Friendly Quick & Easy Orange Rosemary Poppy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 18 to 20 pancakes
Number Of Ingredients 16
Steps:
- For the rosemary syrup:
- In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
- For the pancakes:
- In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
- Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
- Serve pancakes topped with butter and drizzle with the rosemary syrup.
POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS
Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 32m
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
- Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
- Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
- Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
- Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g
POPPY SEED SHORTBREAD
Take buttery shortbread cookies to another level by adding delicious and nutritious poppy seeds.
Provided by Yoly
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
- Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
- Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
- Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 15 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.8 g, Sodium 157.8 mg, Sugar 6.9 g
GARLIC-ROSEMARY FLATBREAD
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
- Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
- Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.
WATERMELON WITH YOGURT, POPPY SEEDS, AND FRIED ROSEMARY RECIPE
There's no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory-the kind of dish that's as comfortable at the breakfast table as it is at a potluck.
Provided by Andy Baraghani
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
- Mix yogurt and honey in a small bowl; season with kosher salt.
- Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
- Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
Tips:
- Use a food processor or blender to quickly and easily mix the dough ingredients.
- If you don't have a food processor or blender, you can mix the dough ingredients by hand in a large bowl.
- Be sure to knead the dough until it is smooth and elastic, about 5 minutes.
- Allow the dough to rest for at least 30 minutes before rolling it out.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- Be sure to preheat the oven before baking the flatbread.
- Bake the flatbread for 10-12 minutes, or until it is golden brown.
- Let the flatbread cool for a few minutes before slicing and serving.
Conclusion:
Poppy seed and rosemary flatbread is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks, and it can also be served as a light meal. The poppy seeds and rosemary give the flatbread a unique and flavorful taste. This flatbread is sure to be a hit with your family and friends.
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