Garlic-Rosemary Flatbreads - extra-virgin olive oil

Method

• Make the Oil In a small saucepan, combine the olive oil, shallot, rosemary and garlic and cook over low heat until fragrant, about 10 minutes.
• Let cool completely, then season with salt and pepper.
• Make the Flatbreads Very lightly grease a small baking sheet with the garlic-rosemary oil.
• In a small bowl, whisk the warm water with the yeast and sugar.
• Let stand until foamy, about 5 minutes.
• Whisk 2 teaspoons of the garlic-rosemary oil into the yeast mixture.
• Make the Flatbreads In a food processor, pulse the flour with the salt.
• With the machine on, drizzle in the yeast mixture until the dough just starts to come together.
• Scrape the dough onto a work surface and knead until smooth.
• Cut the dough into 4 pieces and formthem into balls, then transfer them to the prepared baking sheet.
• Brush lightly with the garlic-rosemary oil.
• Cover with a damp kitchen towel and let stand in a warm spot until nearly doubled in size, about 1 hour.
• Make the Flatbreads Meanwhile, preheat the oven to 500 and set a pizza stone on the lowest rack.
• On a lightly floured work surface, roll two of the dough balls out to 11-by-5-inch ovals and transfer to a lightly floured pizza peel.
• Lightly brush the dough with the garlic-rosemary oil and slide the breads onto the hot stone.
• Bake for about 3 minutes, until lightly golden and just risen.
• Transfer the breads to a towel to keep warm.
• Repeat with the remaining dough.
• Serve the flatbreads with the remaining garlic-rosemary oil.
• make ahead The flatbreads can be kept at room temperature for up to 3 hours.