Pizza With Rosemary And Garlic

This rustic Italian-style flatbread is the ultimate comfort food for cozy nights in. The dough comes together with simple pantry staples, creating a chewy, tender base that is brushed generously with olive oil. Aromatics of fresh rosemary and garlic infuse the crust, offering a fragrant, savory profile that pairs perfectly with a drizzle of balsamic vinegar or a side of marinara for dipping. The texture is delightfully crisp at the edges and soft in the center. It serves as an excellent appetizer for dinner parties or a quick, satisfying main course for weeknight meals. The simplicity of the ingredients allows the quality of the flour and olive oil to shine through, making every bite taste homemade and hearty.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 875.9

Dietary: Vegan, Vegetarian

Description

This rustic Italian-style flatbread is the ultimate comfort food for cozy nights in. The dough comes together with simple pantry staples, creating a chewy, tender base that is brushed generously with olive oil. Aromatics of fresh rosemary and garlic infuse the crust, offering a fragrant, savory profile that pairs perfectly with a drizzle of balsamic vinegar or a side of marinara for dipping. The texture is delightfully crisp at the edges and soft in the center. It serves as an excellent appetizer for dinner parties or a quick, satisfying main course for weeknight meals. The simplicity of the ingredients allows the quality of the flour and olive oil to shine through, making every bite taste homemade and hearty.

Ingredients

1 1/2 cup Warm water
1/2 teaspoon Dry yeast
4 cup Flour (approximately) :
1 teaspoon Salt
2 tablespoon Olive oil
2 tablespoon Olive oil (for topping)
1 teaspoon Fine sea salt
3 sprigs Rosemary (leaves only, approx 2 tbsp)

Directions

1
Place warm water in a large bowl, ensuring it is warm but not hot to the touch.
2
Stir in the dry yeast and allow it to dissolve completely.
3
Stir in 1 cup of flour, mixing constantly in the same direction.
4
Stir in another cup of flour, then continue stirring 100 times in the same direction to help develop the gluten.
5
Cover the bowl and let the sponge stand for 30 minutes to 3 hours.
6
Sprinkle in the salt and 2 tablespoons of olive oil.
7
Add the remaining flour, stirring in a half cup at a time until the dough becomes too heavy to stir.
8
Turn the dough out onto a floured surface and knead for 10 minutes, adding extra flour as necessary to prevent sticking, until smooth.
9
Clean the bowl, oil it lightly, and place the dough ball inside, covering with plastic wrap.
10
Let the dough rise until more than doubled in volume, approximately 3 hours.
11
Preheat oven to 450 degrees F (232C).
12
Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet.
13
Turn the dough out onto the work surface and flatten with the lightly floured palm of your hand.
14
Gently pull and stretch the dough into a rectangular shape to fit the baking sheet, allowing it to rest if it resists stretching.
15
Transfer the dough to the baking sheet and gently press and stretch it to fit, ensuring an even thinness with a slight rounded rim.
16
Brush the top of the pizza with olive oil and dimple the surface all over with your fingers.
17
Sprinkle with fine sea salt and rosemary leaves.
18
Bake on the bottom rack until the crust edges are slightly golden, about 5 to 8 minutes.
19
Remove from the oven, brush the crusts lightly with olive oil, and cut into large squares.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 875.9kcal

% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 8.7mg1%
Total Carbohydrate 182.9g61%
Dietary Fiber 6.5g26%
Sugars 0.7g
Protein 24.1g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dough can be made ahead to the rising stage and stored in a plastic bag in the refrigerator for up to five days. Bring out of the cold and remove from the bag at least an hour before working with it.

If you wish to postpone baking after the initial rise, gently push the dough down and leave it covered in the bowl to rise again.

To reheat leftover pizza, wrap it in a clean kitchen towel to keep it moist, then place in a dampened paper bag in a 300F oven for about 10 minutes.

Use unbleached all-purpose or hard white flour, or a 50-50 blend of white and whole wheat flour.

Keywords: pizza, rosemary, garlic, flatbread, italian, dough, vegan, crust, baking, homemade, yeast, olive oil, dinner, appetizer, rustic, savory

Read it online: https://www.chefs-mate.com/recipe/pizza-with-rosemary-and-garlic/