Go ahead and pin this one for the weekend, cause this bread is addictive. We almost called it crack bread, but eh. No joke though, Luke and I ate the entire tray throughout 1 day. Sorry, not sorry?
For Luke and I, experimenting with delicious baked goods recipes become a weekly event since Luke received a Kitchen Aid stand mixer for his birthday. At first, baking anything seemed like such a big deal and just so we're all being honest here, I have a really hard time baking. It could be my lack of following instructions exactly, but everything I bake is usually terrible. Also, bread baking was always sort of mysterious to us. I knew someone had to make the bread you eat at a restaurant or all those artisanal market breads...but who were these people?
And how the heck were they making all this delicious magic happen?
Fortunately, we live in a world where you can learn just about any skill via the interwebs. After researching bread making, we landed on focaccia. When we set out to make bread, our second rise didn't fluff up quite the way we wanted to. Maybe it was the Florida humidity, or the lack of heat in our apartment, or our complete inexperience in baking, but bread just wasn't exactly what we imagined. ::Sad face::
Mistakes make interesting outcomes though, right? Even though it didn't rise like the fluffy, oily loaves we saw at the market, the focaccia-ish bread ended up super delicious and allowed for the toppings to shine. The end product was sort of a lighter version of a pizza crust and a slightly oily/light focaccia-like bread...something we'd like to call a crispy flatbread. And it was freakin' delicious.
Although some of you may have never baked bread before, I encourage you to try it out! Even if it's not perfect, embrace the mishaps. Make croutons out of your over cooked bread. Turn it into a romesco sauce. If it doesn't rise, call it a flat bread. Be creative.
If you try this recipe out let us know! Take a picture and tag it #kaleyeahitsvegan.
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Crispy Tomato Rosemary Flatbread
- 1 package dry yeast
- 1 cup warm water
- 1 tsp agave
- 2 ½ cups all-purpose flour
- 2 tsp sea salt, divided
- ½ cup plus 1 tbsp olive oil, divided
- 1 tomato, sliced
- 2 sprigs rosemary
- ½ cup walnut parmesan (see recipe below)
- ¾ cup walnuts
- ¼ cup nutritional yeast
- 1 tsp sea salt
- 2 small garlic cloves
- dash of pepper
1. Preheat oven to 170 degrees F. When oven is done preheating, turn off oven.
2. In a medium bowl, stir together yeast, warm water, and agave. Let rest until yeast bubbles and activates, about 10 minutes. It’s alive!
3. Stir in flour, ¼ cup olive oil and 1 tsp sea salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
4. Place dough in a lightly oiled bowl, cover with a kitchen towel, place in warmed oven and shut the oven door. Let the dough rest until it doubles in size, about 1 hour.
5. While dough is rising go ahead and make the walnut Parmesan by combining all ingredients in a food processor and pulse until the mix is almost a flour consistency. Add more salt if desired.
6. Preheat oven to 450 degrees F.
7. Remove dough from bowl and press into a lightly oil baking sheet until it touches the edges. Use your fingers to poke holes all over the dough. Drizzle the dough with 2 tbsp olive oil. Let rest for 20 minutes.
8. Top the dough with tomato slices, rosemary and walnut Parmesan. Then drizzle with remaining 2 tbsp olive oil.
9. Bake for 20 minutes or until golden brown.
10. Let cool and cut into pieces.