Best 8 Rosemary Lemon Flatbread Recipes

ROSEMARY FLATBREADS

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.

ROSEMARY FLATBREAD

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.

ROSEMARY-LEMON SHORTBREAD COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
• Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
• Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
• Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
• Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
• For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
• Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.

ROSEMARY FLATBREAD

Steps:

• Preheat large bowl by filling with hot water; discard. Pour in warm water. Sprinkle yeast over; let stand until creamy, 10 minutes. Stir in milk, room-temperature water, oil, and salt. Add 1 cup flour; whisk until smooth. Incorporate flour, 1/2 cup at a time, until dough comes together and pulls away from side of bowl.
• Turn out onto well-floured board; knead until velvety and soft but no longer sticky, 6 to 8 minutes. Add more flour as needed.
• Place dough in lightly oiled bowl; coat. Cover tightly with plastic; let rise in a warm spot until doubled, about 1 1/2 hours.
• Heat oven to 400 degrees. Turn out dough on floured surface; divide into two pieces, shaping each into a ball. Place on oiled 12-inch-wide pan; with oiled fingers, press into 10-to-12-inch circles. Cover with plastic; let rise 30 minutes.
• Dimple dough with your fingertips, drizzle with oil, cover with moist towels, and let rise again for 10 minutes.
• Chop rosemary coarsely; sprinkle over tops. Sprinkle each loaf with teaspoon of coarse salt, if desired. Bake 25 to 35 minutes, spraying with water a few times in first 10 minutes. Bake until bottoms are golden. Transfer immediately to cooling racks to prevent crust from getting soggy.

ROSEMARY FLATBREAD

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, stir together the water, yeast and honey.
• Add 1 cup of the flour.
• Beat well with a wire whisk until smooth and creamy.
• Let rest at room temperature for 5 minutes.
• Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
• Whisk hard for 3 minutes or until smooth.
• Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
• Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
• Coat a baking sheet with vegetable cooking spray.
• Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
• Brush with the remaining 1 tablespoon of olive oil.
• Bake for 20-25 minutes or until golden brown.

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

RHUBARB ROSEMARY FLATBREAD

Steps:

• In a small bowl, dissolve yeast and sugar in 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., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, 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)., 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., 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., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.

ROSEMARY LEMON FLATBREAD

Steps:

• Combine dry ingredients, rosemary and lemon zest in a bowl.
• Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup.
• water and stir. Add more water gradually until a dough is.
• formed. Knead dough for 6-8 minutes on a lightly floured.
• surface. Cover dough and let rest for 15 minutes. Divide dough.
• into 8 sections. Roll dough out to about 5-6 inches diameter.
• In a hot iron skillet, place dough and turn over when dough is.
• puffed and has brown flecks. Cook other side as well. Store inches.
• a covered container to soften for sandwiches. Makes 8 flatbread.
• * Spread a mixture of butter or butter/oil mixture, garlic.
• salt, grated parmesan cheese and minced garlic on flatbread.
• and bake at 375 for a few minutes until warmed.