...Blog Reader Appreciation Day!!!
I truly appreciate all you (three) regular readers I have out there :)
I am incredibly hungry right now. No joke. I get hungry pretty easily. Anyway, I subscribe to like fifty food blogs, and I think I'll share something tasty with you. I stole this from Smitten Kitchen, a Rosemary Flatbread that I can totally see going really well with a roast chicken, like from the grocery store (because I know not many of you want to take the time to roast one yourself, but if you do, I have a recipe for that too. Actually it's from Smitten Kitchen too, so...)
Crisp Rosemary Flatbread
From: Gourmet, July 2008
You could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices.
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
-Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
-Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
-Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.