On Caring (and Blogging), Part II: Rosemary Flatbread

One of my favorite bloggers had a great post not long ago about the keys to successful blogging, and as we open ICLW week, (that's I Come Leave We for the uninitiated: a commenting love-fest sponsored by Melissa Ford) I think it's worth recapping.  She says that first, you have to "need your space."  I've needed this space from the beginning, even though this blog has been about lots of things: infertility and loss, cooking, yoga, work.  My "about me" blurb is actually quite accurate, even given all of the changes this blog has seen in its short life: "professional, mother, wife, and seeker of balance, wondering 'What is it [I] plan to do with [my] one wild and precious life?'"  Writing has been a way for me to continue to sort these things out.

Then, she says, you also have to write good content, and be an active part of a community.  The "good content" bit is probably questionable (though who doesn't like looking at pictures of chocolate covered strawberries? more about those in a minute ... if you follow my blog, you'll find that I write a lot about food; this is sort of like my virtual kitchen).  And then, there's the community aspect: one of the things I have loved about this journey so far is getting to know other bloggers, commenting and having others comment on my thoughts.  I think blogging is teaching me about empathy.  And maybe that's it; I'm hoping that by writing through my journey, that others will be able to help me along the way, and that maybe what I write will touch someone and help them along theirs.

I've written before about caring, and I've enjoyed the support of the blogging community for a year now, as I've posted about loss, infertility, search for career identity, pregnancy, and birth of my second child just a little over a month ago.  And because I think that community and food go well together, in honor of ICLW, I'd like to share two treats with you that two friends brought (one of which comes with a recipe) us during the past month, when cooking meals has been challenging at best.  The strawberries came courtesy of my friend R. from work who visited the other day; it was wonderful to see her, and talking with her in a setting far from our workplace made me wish that I'd known her better years ago, but also thankful that I know her now.  I've always thought that she is amazing.  Now I have even more reasons to think so.  (And no, not just because she made chocolate covered strawberries, either.)

The second treat is a rosemary flatbread that one of our friends brought with some amazing risotto and a salad, a meal that made our first weeks with a newborn a little bit more sane.  R. said she was looking for a cracker recipe, so I thought it only fitting that I publish this pictures and recipe along with her strawberries.  It will go well with spring salads that may grace your own plates soon.

So welcome to the table, friends.  Let's break bread.  I hope you'll stay for dinner, and for much longer.

 

Rosemary Flatbread

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.