The definitive tapenade. Brimming with Black and Kalamata olives, this is delicious on crudités or baguette slices. It also makes a quick "dressing" when tossed with spaghetti, fresh parsley, and Parmesan. 7 oz. Or try it on this fantastic recipe for Rosemary Olive Oil Flatbread.
CRISP ROSEMARY OLIVE OIL FLATBREAD
Adapted from a Smitten Kitchen recipe, this crispy flatbread is perfect to serve alongside a hearty soup or a special addition to a cheese and charcuterie board. The Rosemary Olive Oil is aromatic while baking and a big flavor addition to the crunch.
Ingredients 1-¾ cups unbleached all-purpose flour 1 Tbsp. rosemary, chopped 1 tsp. Baking powder ¾ tsp. Kosher salt ½ cup water ⅓ cup McEvoy Ranch Rosemary Olive Oil, plus more for brushing and oiling pan Flaked Sea salt
Heat oven to 450F.
Oil 2 half sheet pans.
Stir together flour, rosemary, baking powder, and salt in a large, wide bowl. Make a well in the center and stir in water and olive oil until a dough forms.
Knead with your hands until dough comes together in a semi-smooth ball.
Divide dough into 3 large or 6 smaller pieces and roll out on an unfloured counter. The shape can be rustic but the dough should be thin.
Move flatbread to prepared sheet pans. Repeat with remaining pieces of dough.
Lightly brush the tops of the flatbreads with the rosemary oil and scatter the chopped rosemary on top. Sprinkle with sea salt.
Bake until golden brown - 8 to 10 minutes.
Let cool and break into pieces.
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