Rosemary-Scented Flatbread with Black Grapes

Rosemary-Scented Flatbread with Black Grapes
Photo by Becky Luigart-Stayner

Ingredients

  • 2 ½ teaspoons olive oil, divided
  • Cooking spray
  • 3 ¼ cups all-purpose flour, divided
  • 1 teaspoon sugar
  • 1 cup seedless black grapes, quartered and divided
  • Rosemary sprig (optional)
  • ½ cup white cornmeal
  • + 4 more ingredients
    • 1 ¼ teaspoons salt, divided
    • 1 ½ teaspoons chopped fresh rosemary
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 1 ¼ cups warm water (100° to 110°)

Lightly spoon the flour into dry measuring cups, and level with a knife. Dissolve the sugar and the yeast in 1 1/4 cups warm water in a large bowl. Stir in 1 cup flour. Cover the mixture loosely with plastic wrap, and let stand 30 minutes. Add 2 cups flour, white cornmeal, 1 teaspoon salt, choppe...

View full recipe at My Recipes

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