|
|||||
|
Roasted Garlic Oil:
1/2 cup olive oil 6 cloves roasted garlic 1 recipe Flatbread, recipe follows 1 (8-ounce) container ricotta cheese, drained Salt and freshly ground pepper 3 plum tomatoes, very thinly sliced 2 tablespoons chiffonade fresh basil Roasted Garlic Oil: Place oil and garlic in a blender and blend until smooth. Strain. Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately. Flatbread: 1 1/2 cups warm water (105 to 110 degrees F) 1/2 teaspoon active dry yeast 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive or canola oil, plus more for bowl Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour. Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired. Yield: 4 individual flatbreads or 1 large flatbread
|
|||||
|
||||
