* Exported from MasterCook *
Bread, Sorella Flatbread
Recipe By :Adapted from Sorella, by Emma Hearst & Sarah Krathen
(Olive Press, 2013).
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour -- (9 oz./280 g)
1 teaspoon baking powder
3/4 teaspoon kosher salt -- plus
1/4 cup kosher salt -- (2 oz./60 g) salt for sprinkling
1/3 cup extra-virgin olive oil -- (3 fl. oz./80
ml), plus more for brushing
2 tablespoons chopped fresh flat-leaf parsley
It is strangely addictive in a Ritz cracker sort of way and is a
great vessel for toppings. A good-quality olive oil gives the dough a
rich, buttery taste. For a zingy variation, add 2 Tbs. roasted garlic
paste to the dough.
Preheat an oven to 425F (220C).
In an electric stand mixer fitted with the flat beater, combine the
flour, baking powder and the 3/4 tsp. salt and beat briefly to mix.
Add the 1/3 cup olive oil and the parsley and beat on low speed until
evenly combined. Gather the dough into a ball, wrap in plastic wrap
and let rest for 15 to 20 minutes.
Line 3 baking sheets with parchment paper. Cut the dough into 6 equal
pieces. Run a piece through a pasta machine, beginning with the
widest setting and ending with the third narrowest setting. You
should have an oval rectangle about 12" (30 cm) long and 4" (10 cm)
wide. Lay it flat on the prepared pan. Repeat to roll out the
remaining dough pieces. (The dough can also be rolled out with a rolling pin.)
When all the dough has been rolled out, brush with olive oil and
sprinkle with the 1/4 cup salt. (If you want to make the breads into
crackers, simply transfer the sheets now to a cutting board, cut into
bite-size rectangles and return to the pan; the flatbreads can be
broken into shards after baking, too.) One at a time, place a baking
sheet in the oven and bake until the edges of the flatbread are
golden brown, 8 to 10 minutes. Transfer to wire racks and let cool
completely. The flatbread can be stored in an airtight container at
room temperature for up to 1 week.
Makes about six 12" (30-cm) sheets.
Source:
"williams-sonoma.com"
S(Internet address):
"http://www.williams-sonoma.com/recipe/sorella-flatbread.html";
Copyright:
"Adapted from Williams-Sonoma Kitchen Library Series, Muffins &
Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)."
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Per Serving (excluding unknown items): 240 Calories; 12g Fat (46.6%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 4078mg Sodium. Exchanges: 2 Grain(Starch); 0
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.