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Receta Flatbread With Oven Dried Tomatoes, Rosemary, And Fontina

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Raciónes: 12

Ingredientes

Cost per serving $0.43 view details

Direcciones

  1. Place oil and sosemary springs in a small bowl, microwave on HIGH for 30 seconds. Let stand 15 min. Gently squeeze oil from rosemary, discarding sprigs.
  2. Lightly spoon flour into dry measuring c.; level with a knife. Combine 1/2 c. flour and yeast in a large bowl, stirring with a whick. Add in 1/2 c. hot water; let stand 20 min. Add in rosemary oil, 2 c. flour, 1/2 c. plus 2 Tbsp. hot water, minced rosemary, adn 3/4 tsp. salt; stir till a soft dough forms. Turn dough out onto a lightly floured surface. Knead till smooth and elastic(about 8 min); add in sufficient of remaining flour, 1 tsp. at a time, to prevent dough from sticking to hands(dough will feel tacky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a hot place(85 degrees), free from drafts, 1 hour or possibly till doubled in size. (Press two fingers into dough. If indentation remains, the hough has risen sufficient.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 min.
  4. Preheat oven to 500 degrees.
  5. Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2 inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 tsp. salt. Bake at 500 degrees for 10 min or possibly till golden.
  6. Yield: 1 wedge

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Nutrition Facts

Amount Per Serving %DV
Serving Size 72g
Recipe makes 12 servings
Calories 165  
Calories from Fat 49 30%
Total Fat 5.56g 7%
Saturated Fat 2.2g 9%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 272mg 11%
Potassium 71mg 2%
Total Carbs 22.72g 6%
Dietary Fiber 1.1g 4%
Sugars 0.45g 0%
Protein 5.69g 9%
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