Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Since we’ve started making our own bread more frequently, this crispy flatbread recipe has become a go-to for us. It’s delicious, it’s easy and it’s perfect on its own or loaded up with hummus, bruschetta or pretty much anything.
And the best part is… it is SO easy. It’s basically like a pizza crust without toppings. Just cook it a little longer to get it halfway between crust and cracker.
Here’s what you need:
Combine the starter, water, flour, 1 tsp. salt and yeast in a stand mixer with the dough hook attachment in place. Mix, and then remove from the bowl of the mixer onto a floured workspace.
Knead for 5-7 minutes, adding flour or water as needed, until you get a smooth, nonsticky dough. Place in an oiled bowl and cover with saran wrap. Allow to rise for at least one hour – two would be better.
After the proofing period, preheat the oven to 450 degrees.
In a half-sheet sized baking sheet, pour about 1/4 cup of olive oil right into the pan and tilt the sheet to spread it all around. Place the dough on the sheet and oil up your fingers. Press the dough out from the center of the sheet all the way to the corners. It will spring back some because of the gluten content, but if you work on it for a little while it will flatten out nicely. Don’t worry about having a uniform texture – a little bit of rustic-ness is what gives this recipe its charm.
When you are happy with the flat dough, sprinkle very liberally with coarse salt and bake for about 15 minutes. Keep an eye on it after 10 though, and pull it out when the thinner sections are browned and crispy, while the thicker ones are still a little soft. Things always look a little less brown in the oven than the actually are, so I recommend pulling the sheet out to get a look at what’s really going on.
After the flatbread has had time to cool, break into large chunks and serve family-style.