"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Garlic Rosemary Flat Bread Recipe

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This recipe for Garlic Rosemary Flat Bread, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T butter
1 T extra virgin olive oil (plus more for drizzling)
1 garlic clove, minced
1 t sea salt plus more for seasoning
Cornmeal for sprinkling
1 lb prepared pizza dough at room temp
1/2 t finely chopped rosemary, plus a handful for topping

Directions:
Directions:
Preheat oven at 425

In small saucepan, heat butter and oil over med heat. Add garlic and salt - stir until garlic is fragrant but not browned - apx 1 min. Remove from heat, set aside.

Sprinkle bottom of two rimmed baking sheets with cornmeal. Divide dough into four equal sections. Roll out each section into a 1/4 " thick round. Arrange 2 rounds per baking sheet.

Brush with butter mixture, leaving most of the garlic in the pan. Sprinkle with chopped rosemary .

Bake until golden brown, about 15 min. Transfer to wire rack and cool slightly. Drizzle with more oil, and season with sea salt.

Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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