Roman Flatbread Recipe
rosemary honey, Prosciutto di Parma, Gorgonzola
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour, salt, and honey. Add the yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Assemble and Bake
- 5
Preheat Oven
Preheat your oven to 450°F (232°C).
- 6
Shape the Flatbread
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to a rectangle or oval shape, about 1/2 inch thick.
- 7
Add Toppings
Transfer the rolled out dough to a parchment-lined baking sheet. Sprinkle the chopped rosemary evenly over the top. Then layer the Prosciutto di Parma and crumbled Gorgonzola cheese.
- 8
Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cheese is melted.
- 9
Finish and Serve
Remove from the oven and drizzle with honey. Let it cool slightly before slicing and serving.