Winter Is Coming

I am not a Monday kinda gal.  In fact, I get all over lazy and a little bit dreading the start of the work grind.  But today is different.  Like most peeps I am feverishly excited.  Winter is coming so they say. The entire twitterverse is a -buzz with the highly anticipated Season 7 premier of Game of Thrones! Hooray for Monday!

Yep the long excruciating wait is over, folks.  Friends and family in the U.S. already got their fill and I’m like literally begging them to keep their mouths shut.  No spoilers!  I will turn a blind eye on comments and feeds on Facebook and Twitter today.

If you are among the 1% who have not seen a single episode, Game of Thrones is the popular HBO series taken from George R.R. Martin’s novels “A Song of Fire and Ice”.  It tells a story of noble families fighting for the iron throne while waging war against the White Walkers.

In honor of HBO’s big-time TV series, here is a rustic bread recipe which will go well with a cold beer or a glass of wine.  I tried this and it was a huge hit among my friends.  Oh and yes, these babies are also perfect with roasts and pasta:

Image may contain: indoor

adapted from Gourmet magazine


1 ¾ cups all-purpose flour
2 T chopped rosemary, plus a few extra sprigs
1 tsp. baking power
¾ tsp. table salt
½ cup water
1/3 cup olive oil, plus extra for brushing

flaky sea salt

oven: 450°

Place a pizza stone or heavy baking sheet in the oven as it preheats.

In a large bowl, stir together flour, chopped rosemary, baking powder, & salt.  Make a well in the center of the dry ingredients and add the water and oil.  Stir the wet ingredients into the flour with a wooden spoon.  Gently knead the dough until it comes together.

Keep the dough covered in the bowl to keep it from drying out, pinching off a golf-ball sized piece to roll out on a piece of parchment paper.  Roll the dough nice & thin, but don’t worry about making a circle—asymmetry is good here.

Brush the dough with extra olive oil, pressing in extra rosemary leaves on top.  Sprinkle with a little sea salt, then slide the dough—parchment & all—into the oven, baking until it’s puffed and golden-brown in places, 8-10 minutes.

While the first flatbread bakes, roll out another.  When the first is done, cool it on a rack, discarding the parchment paper.  Continue until all the dough has been used.

Once cool, the flatbread will keep for a few days in an airtight container.


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