Prep: 35 min. + rising Bake: 15 min.
1 tablespoon quick-rise yeast1 teaspoon sugar1 cup warm water (110° to 115°)3 to 4 rhubarb ribs, trimmed3 to 3-1/2 cups all-purpose flour4 tablespoons olive oil, divided1-1/2 teaspoons sea salt, divided3 fresh rosemary sprigs, divided1 large egg, room temperature1/8 teaspoon freshly ground pepperHoney, optional
In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping. In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes. Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7×5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper. Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.
1/2 flatbread: 251 calories, 8g fat (1g saturated fat), 23mg cholesterol, 372mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein.