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Recipe courtesy of Bobby Flay

Show: Boy Meets Grill

Episode: Flatbread

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Total:: 5 hr 20 min
Prep:: 20 min
Inactive:: 4 hr
Cook:: 1 hr

Yield:: 4 to 6 servings

Level:: Intermediate

Ingredients

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

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

My Private Notes

Name: Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT5H20M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 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; 1/2 cup olive oil; 6 cloves roasted garlic; 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