This week Paz from The Cooking Adventures of Chef Paz does the recap of Weekend Herb Blogging 27.04.2021 ** created by Kalyn from Kalyn’s Kitchen27.04.2021 **. This week we are “childless”, they went on their summer holiday. My husband invited me to an outdoor restaurant, where I had some very delicious Rosemary Flatbreads. I intended to duplicate them.
Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves, which grows unscathed by slugs in my garden. Rosemary is a versatile herb, which should be used very careful. Springs should be removed before serving. Rosemary gives a lot of dishes a Mediterranean touch. So with my
Rosemary Flatbread
It tasted exactly as expected. I was successful to duplicate Greenfields’ flatbread.
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Rosemary Flatbreads – Focaccia al Rosmarino 
Categories: Bread
Yield: 2 Flatbreads Ø 24 cm
200 grams Flour type 550 or -AP
32 grams Olive oil, 40 ml
12 1/2 grams Fresh yeast
Or
1 1/4 teasp. dry yeast
125 ml Milk
1 sprig Rosemary, finely chopped
1 teasp. Salt
============================ TOPPING ============================
Coarse sea salt
2 Teespoons olive oil
============================ SOURCE ============================
— Edited *RK* 07/21/2006 by
— Ulrike Westphal
Dissolve the yeast in 3 tablespoons of the warm milk, add 70 grams
of flour and add enough milk to form a small bowl. Set aside and let
rise, covered with plastic wrap, at warm room temperature for 1/2
hour.
Add the remaining milk, olive oil, salt, half of rosemary and
remaining flour and knead by hand until smooth. Divide the dough
into to halves.
Preheat oven to 225 °C.
Press dough flat into generously oiled pizza pans Ø 24 cm. If the
dough resists going into the whole pan, cover it with a damp cloth
and let it relax for 15 minutes before trying to stretch again.
Drizzle each piece of dough with 1 teaspoon olive oil and sprinkle
evenly with remaining rosemary and coarse salt. Poke the dough with
a pastry docker or a fork and wait until the oven reaches 225 °C.
Bake until focaccias are golden brown and crisp about 15 minutes.
Cut each into 6 pieces and enjoy still warm.
=====
more recipes and entries in English
** 27.04.2021 https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/, https://kalynskitchenlinks.blogspot.com/2005/12/weekend-herb-blogging-weekly-recap.htmlno longer available
in english the recipe is easier to understand. Definitvely ok to read german for recipes, but important details may be missed.
I put 5 wgrops of rosmarin 1.8 instead of real rosmarin leafes
Your Rosemary flatbread looks very delicious!
Paz
I love rosemary, and yours looks very healthy. There’s a fabulous restaurant just about a mile from my house that serves rosemary flatbread with a dip of chopped roasted tomatoes with garlic and then some roasted goat cheese in the center of the tomatoes. It is absolutely fantastic. If I had to guess I’d say they roasted the tomatoes and garlic for a while at high temperatures (since this place also has brick-oven pizza) then added the goat cheese and roasted a few minutes until it is slightly melting. You dip the flatbread in and you’re in heaven.
Saw your post in WHB. I love rosemary flatbread a lot, yours look superb! And your rosemary plants are so beautiful, I have no luck on this plant and failed a few times.