Flatbread with bacon and rosemary

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  • Course: Soups and starters

Method

Method


Calories: 245


  1. Prepare the dough. Measure warm water into a glass measuring cup. Sprinkle yeast and sugar on top. Let sit 3-5 minutes until mixture starts to bubble. Put the flour and salt in a prep bowl; make a well in the center and add yeast mixture and olive oil. Mix well and when it is too hard to stir, gather the dough with your hands and form into a ball.
  2. Knead dough with hands until smooth and soft, about 5 minutes. Shape into a ball and place in a bowl with 1 tablespoon oil spread around bowl. Cover with a towel and let it rise 1 hour until doubled.
  3. Cover with a towel and set in a warm location. After it has risen for about 1 hour, roll out the focaccia into a 9-inch round.
  4. Remove the paddle from bowl.
  5. Lightly oil bottom of bowl. Place dough in bowl and press down on the dough with oiled fingers, creating small cervices without breaking through dough. Spread the bacon and rosemary on top. Close lid and let sit for 15 minutes before baking.
  6. When ready to bake, set power level to position 4, press bottom heating element button and press on/off button. Cook for 10-12 minutes, turning dough 180 degrees halfway through cooking. Serve warm or at room temperature.

Ingredients

  • water: 6 tbsps
  • yeast: 2 tsps
  • sugar: 1/2 tsp
  • flour: 1 cup
  • salt: 1/4 tsp
  • olive oil: 1 tbsp, divided
  • bacon: 3 slices
  • fresh or dried rosemary: 2 tsp or 1/2 tsp
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