Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina

Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina
Photo by Randy Mayor

Ingredients

  • ¾ cup Oven-Dried Tomatoes, halved lengthwise
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon salt, divided
  • ¾ cup Oven-Dried Tomatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 4 rosemary sprigs
  • Cooking spray
  • + 5 more ingredients
    • 1 cup plus 2 tablespoons very warm water (120° to 130°)
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
    • 2 ¾ cups all-purpose flour
    • 1 cup (4 ounces) fontina cheese, diced
    • 1 cup (4 ounces) fontina cheese, diced

Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2...

View full recipe at My Recipes

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