Recipe - Rosemary Flatbread

1 teaspoon Active dry yeast
Three fourths cup Warm water; (about 110
degrees)
4 tablespoon Olive oil
2 tablespoon Roughlychopped fresh
rosemary
1 tablespoon Minced garlic
2 cup Flour
One half teaspoon Salt
One fourth cup Grated Parmesan cheese
1 teaspoon Kosher salt
4 ounce Thinly cut or sliced up mediumrare
roast beef
Couple slices of Provolone
cheese
2 sl Grilled red onion ; (ea
1/4” thick)
2 Italian Roma tomatoes;
halved and roasted
One fourth cup Fresh horseradish mayonnaise
Zaps

Preheat the oven 400 degrees. In a mixing bowl, dissolve the yeast in the
water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt
and cheese. Mix and knead well by hand until you have a smooth ball of
dough. Place the dough in a greased bowl and cover with a damp cloth. Let
the dough rise until double in size, about 1 hour. Turn the dough out onto
a floured surface and punch down. Divide the dough into 4 pieces. Round
each piece of dough. Using your fingers, flatten each round of dough, very
thin. Brush each round with olive oil and sprinkle with cheese and kosher
salt. Place the dough on a parchmentlined baking sheet and bake for 10
minutes. Remove from the oven. Spread both sides of the bread with the
horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes,
inbetween the bread. Place on a platter and serve with Zaps. This recipe
yields 4 individual flatbreads.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2409 broadcast 12201996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02101997

Recipe by: Emeril Lagasse

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