This is going to be trouble. When I spotted these flatbreads a few weeks ago on the blog Marcellina in Cucina, they immediately reminded me of what’s heaped in a basket at you sit down to eat at Cafe Fiorello, a New York City restaurant across the street from Lincoln Center. I’ve munched on that basket of flatbreads dozens of times over the years before heading to the opera or ballet but never managed to make them at home. Not that I tried.. until now. And as I write this, having eaten four of these flatbreads in a row, (one with a fresh avocado smeared over it) I’m wondering whether finding this recipe was such a good thing. They’re seriously addictive. If I don’t stash the rest of them in a tin far from my sight, I may scarf down the rest before I finish writing this. That would be a shame, not because they’re laden with calories, but because they’re the perfect thing for sharing with friends over a glass of wine.
teaspoon (5 ml) (2 ¾ gm) active dry yeast
cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more
tablespoons (45 ml) of extra virgin olive oil
salt (I used 1 tsp.)
teaspoon (5 ml) (5 gm) sugar
large egg whisked with 1 tablespoon (15 ml) water, for egg wash
salt, for sprinkling
cup (60 ml) (7 gm) (¼ oz) fresh rosemary or thyme ( I used minced rosemary)
the water in a medium sized bowl and sprinkle the yeast. Let stand
until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2
teaspoons coarse salt, and the sugar. Stir until a dough forms. Add the minced rosemary.
out dough onto a lightly floured surface and knead until smooth,
about 2 minutes. Use as much flour as necessary so it is not a sticky
dough. Place in a lightly oiled bowl and roll the dough around in the
bowl so that it is also lightly oiled on the surface. Cover with
saran wrap. Let stand in a warm place until it doubles in volume,
about 1 hour.
oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal
portions and cover with plastic wrap. Roll out each piece to
approximately 4″x10″ (10cm x 26cm) on a lightly floured
surface. Transfer to parchment lined baking sheet. Brush with the egg
mixture and sprinkle with sea salt and herbs (or homemade seasoned salt.)
rotating sheet halfway through baking, until crisp and golden, 18-22
minutes. Let cool on the baking sheet then transfer to a wire rack to
and Freezing Instructions/Tips: Store in an airtight container at
room temperature for up to 1 month. Prolong the freshness by freezing
for up to 3 months.