Description
Discover how to make the best Rhubarb Rosemary Flatbread with this step-by-step recipe. Easy to bake and packed with amazing flavor!
Ingredients
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 1 tsp granulated sugar (for yeast)
- 2 ¼ tsp (1 packet) active dry yeast
- 2 tbsp extra virgin olive oil, plus more for greasing and drizzling
- 1 tsp fine sea salt (for dough)
- 2 ½ – 3 cups (300-360g) all-purpose flour, plus more for dusting
- 2 cups (approx. 250g) fresh rhubarb, trimmed and thinly sliced (¼ inch)
- ¼ cup (50g) granulated sugar (for topping)
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp fine sea salt (for topping)
- ¼ tsp fresh black pepper, freshly ground
Instructions
- Activate Yeast: In a large bowl, combine warm water, 1 tsp sugar, and yeast. Stir and let sit 5-10 minutes until foamy.
- Mix Dough: Add 2 tbsp olive oil, 1 tsp salt, and 2 cups flour to yeast mixture. Mix. Gradually add remaining flour until a shaggy dough forms.
- Knead Dough: Knead by hand on a lightly floured surface for 8-10 minutes, or with a stand mixer (dough hook) on low for 5-7 minutes, until smooth and elastic.
- First Rise: Lightly grease a clean bowl with olive oil. Place dough in bowl, turn to coat, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- Prepare Topping: While dough rises, combine sliced rhubarb, ¼ cup sugar, chopped rosemary, ¼ tsp salt, and ¼ tsp black pepper in a bowl. Toss gently.
- Shape Flatbread: Gently punch down dough. Roll or stretch into a 1/4-1/2 inch thick rectangle or oval on a parchment-lined baking sheet.
- Second Rise & Top: Cover dough loosely and let rest 15-20 minutes. Preheat oven to 400°F (200°C) with a baking stone/inverted sheet. Evenly scatter rhubarb topping over dough, leaving a small border. Drizzle with olive oil.
- Bake: Bake for 18-25 minutes, until crust is golden brown and rhubarb is tender. Cool slightly before serving.
- Prep Time: 25 mins
- Cook Time: 20-25 mins