Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 583
- Total Fat
- 29
- Saturated Fat
- 6
- Carbohydrates
- 68
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 19
- Sodium
- 556
- Total: 5 hr 20 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 1 hr
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