Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil

Total Time:
5 hr 20 min
20 min
4 hr
1 hr

4 to 6 servings

  • 1 recipe Flatbread, recipe below
  • 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:
  • 1/2 cup olive oil
  • 6 cloves roasted garlic
  • 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
  • Roasted Garlic Oil:

  • Place oil and garlic in a blender and blend until smooth. Strain.

  • Flatbread:

  • 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.

  • 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.

  • Yield: 4 individual flatbreads or 1 large flatbread

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    This recipe is featured in:

    Ultimate Baking Guide