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Recipe courtesy of Bobby Flay
Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil
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- Level: Intermediate
- Total: 5 hr 20 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 1 hr
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 5 hr 20 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 1 hr
- Yield: 4 to 6 servings
Ingredients
Roasted Garlic Oil:
Flatbread:
Directions
- 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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