Description
Unlock a world of delicious contrasts with this Rhubarb Rosemary Flatbread recipe. It features a crisp crust, tender interior, and a delightful balance of sweet, tart, and herbal notes.
Ingredients
Scale
- For the Dough:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon granulated sugar (for yeast) + 2 tablespoons granulated sugar
- 2 tablespoons olive oil, plus more for brushing
- 2 ½ – 3 cups (300-360g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Topping:
- 2–3 stalks fresh rhubarb (about 1 ½ cups, sliced)
- ¼ cup (50g) granulated sugar
- 1 tablespoon fresh rosemary, finely chopped
- Optional: Flaky sea salt for finishing
Instructions
- Activate Yeast & Mix Dough: In a large bowl, combine warm water, yeast, and 1 teaspoon sugar. Let sit 5-10 minutes until foamy. Stir in 2 tablespoons olive oil and 2 tablespoons sugar. Gradually add flour and salt, mixing until a shaggy dough forms.
- Knead & Rise: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled 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, wash and slice rhubarb into 1/4 to 1/2-inch pieces. In a bowl, toss rhubarb with 1/4 cup sugar and chopped fresh rosemary.
- Shape & Top Flatbread: Gently punch down risen dough. Transfer to a lightly oiled baking sheet. Stretch and press dough into an oval or rectangular shape (about 1/4-1/2 inch thick). Drizzle with a little olive oil, then evenly scatter rhubarb mixture over the top, gently pressing it into the dough.
- Bake: Preheat oven to 400°F (200°C). Bake for 20-30 minutes, or until crust is golden brown and rhubarb is tender and bubbling. Remove from oven, optional sprinkle of flaky sea salt.
- Cool & Serve: Let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
- Prep Time: 25 mins
- Cook Time: 25 mins