I changed this recipe a little bit as I didn't want a flat bread as much as I wanted a nice round loaf. I got Beard on Bread by James Beard from my best friend for my birthday and it was about time I put it to good use. Maybe this wasn't the recipe to go with for my first time but the sound of rosemary was too attractive. I already made this twice as it was a big hit with my boyfriend.
The bread ends up being 7" in diameter. I used store bought dry rosemary & it works well. First time I use fresh rosemary that had dried out in the fridge and could feel it as I chewed. Not something i wanted. Store bought dry rosemary worked better. In the photo you can see I added an asiago cheese to the dough and it..did...noting..to...help..the..taste. It just sat there. I omitted the cheese the second time I made it.
Adapted from : Beard on Bread, James Beard (1973, Alfred A. Knopf)
1 c. whole wheat flour
1 1/2 c. white flour
1/2 tsp. salt
3/4 tsp. active dry yeast
1 c. warm water ( 100 - 115 degrees)
2 tbs. rosemary
3 garlic cloves, sliced
Combine flour, salt, yeast in a mixing bowl. Add water and mix well. If using your hands be ready for some sticky fingers. Turn dough onto flowered surface and kneed for 15 min adding the rosemary & garlic as you knead. Form into a ball & place into lightly oiled bowl. Cover with towel and place in a warm spot for 1 to 1 1/2 hours.
Knead dough once more & back to rise again for 1 - 1 1/2 hours. The original recipe call to roll dough out into 1/2 inch thickness. I just punched down slightly & left it be. Place dough on oiled cooking sheet (I used my cast iron pan) & coat the top with a little bit of olive oil. Bake for 30 - 45 min until slightly browned. Original recipe called for 15 min if you are going for a flat bread.
Goes well with: Olive oil with garlic & crushed red peppers