RHUBARB ROSEMARY FLATBREAD

Rhubarb Rosemary Flatbread image

I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories Snacks

Time 50m

Yield 8 servings.

Number Of Ingredients 11

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Ingredients

1 tablespoon quick-rise yeast
1 teaspoon sugar
1 cup warm water (110° to 115°)
3 to 4 rhubarb ribs, trimmed
3 to 3-1/2 cups all-purpose flour
4 tablespoons olive oil, divided
1-1/2 teaspoons sea salt, divided
3 fresh rosemary sprigs, divided
1 large egg, room temperature
1/8 teaspoon freshly ground pepper
Honey, optional

Steps:

In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.

Nutrition Facts : Calories 251 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.