Monday, July 18, 2011

Pita Bread with White Bean and Rosemary Dip

I love cooking and baking with rosemary because the herb is so versatile. I have used it in cakes, breads, and now a dip, but it can also be used in lemonade, which I have yet to try but plan on making soon, chicken, fish, potatoes, cocktails, and much much more. Adding fresh rosemary to many dishes can really add a lot of depth and flavor. I have a little rosemary plant that has been flourishing lately so I wanted to use a few of its sprigs to make a dip that would go nicely with pita bread. I was quite happy with the results of the dip however, I did go a bit overboard with the salt so when making this dip be sure to taste it before adding too much salt and adjust according to taste.

Pita Bread
2 1/2 cup Bread Flour
2 teaspoons Salt
1 tablespoon Sugar
2 teaspoons Active Dry Yeast
2 Tablespoons Olive Oil
1 cup Warm Water (about 110 degrees F)

Whisk together 1 cup bread flour, salt, sugar, and yeast in a large mixing bowl. Stir in the water and the oil, then mix briskly for a few minutes, mixture will be thin. Once mixed stir in the rest of the flour, 1/2 cup at a time. Turn dough out onto a floured surface and knead for 5 minutes adding a little more flour as dough becomes sticky. Form dough into a ball and divide into 8 even pieces. Roll each piece into a ball. Then cover dough balls with a clean and slightly damp dish towel. Allow dough to rest for 30 minutes. While dough is resting preheat the oven to 500 degrees F and prepare the dip, if making. Once dough has rested roll each ball out into a flat circle. Line baking sheet with foil and place 2-3 of the flattened dough rounds onto the lined pan. Bake for 6-7 minutes or until slightly browned.

Makes 8 Pitas

Recipe from Farmgirl Fare where it was adapted from Bernard Clayton

White Bean and Rosemary Dip
1 15 ounce can Cannellini Bean
1/2 cup Olive Oil
1 tablespoon Fresh Rosemary, chopped
1/4 teaspoon Kosher Salt (you may want to add a bit more depending on taste, but I'd start with this amount then build up from there)

Heat beans a in medium sized saucepan until warmed through, then drain. Pour beans into the bowl of a food processor fitted with the blade attachment and add the rosemary and salt. Blend bean mixture and pour olive oil through the top while blending. Taste and add a little more salt if needed. Enjoy with pita bread.

1 comment:

Note: Only a member of this blog may post a comment.