Description
1 cup all-purpose flour
1 tsp instant yeast
½ tsp salt
½ tsp sugar
½ cup warm water
2 tbsp olive oil (plus extra for brushing)
4 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions:
In a large bowl, mix the flour, instant yeast, salt, and sugar. Gradually add the warm water and olive oil, stirring to form a dough.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover the dough with a kitchen towel and let it rise in a warm place for 1
hour, or until doubled in size.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and roll it out into a thin, oval shape. Place the rolled dough onto the prepared baking sheet.
In a small bowl, combine the melted butter, minced garlic, oregano, and basil. Brush this garlic herb butter mixture evenly over the dough.
Sprinkle the shredded mozzarella cheese over the top of the flatbread.
Bake for 12-15 minutes, or until the flatbread is golden and the cheese is melted and bubbly.
Remove from the oven and sprinkle with fresh parsley. Slice and serve warm!
Prep Time: 10 minutes Rising Time: 1 hour Cooking Time: 15 minutes Total Time: 1 hour 25 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
1. Mix Dry Ingredients: In a large bowl, thoroughly combine 1 cup all-purpose flour, 1 tsp instant yeast, ½ tsp salt, and ½ tsp sugar.
2. Form the Dough: Create a well in the center. Gradually pour in ½ cup warm water and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Knead: Turn the dough onto a lightly floured surface. Knead for 5 minutes until it becomes smooth, elastic, and no longer sticky.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. Shape: Punch down the risen dough to release air. On a floured surface, use a rolling pin to roll it into a thin oval or rectangle, about ¼-inch thick.
6. Add Toppings: Transfer the dough to a parchment-lined baking sheet. Mix 4 tbsp melted butter with 3 minced garlic cloves, 1 tsp oregano, and 1 tsp basil. Brush this mixture evenly over the dough, then sprinkle with 1 cup shredded mozzarella.
7. Bake: Bake in a preheated 400°F (200°C) oven for 12-15 minutes until the crust is golden and cheese is bubbly.
8. Finish & Serve: Remove from oven, garnish with chopped fresh parsley, slice, and serve immediately.
Serving Suggestions
This versatile garlic cheese flatbread pairs wonderfully with many dishes. Serve it as an appetizer with marinara or ranch dipping sauce. It’s perfect alongside a bowl of tomato soup or a fresh garden salad for a light meal. For a heartier option, top slices with arugula, prosciutto, and a balsamic drizzle. It also makes an excellent base for personal pizzas—add your favorite toppings before baking.
How-to Summary
Combine dry ingredients, then mix with water and oil to form a dough. Knead for 5 minutes until smooth, then let rise for 1 hour. Roll out the dough, brush with a garlic-herb butter, top with mozzarella cheese, and bake at 400°F for 12-15 minutes. Garnish with parsley and serve warm.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast? Yes, but you must activate it first. Dissolve it in the warm water with the sugar and let it sit for 5-10 minutes until frothy before adding to the flour.
How can I make this ahead of time? Prepare the dough and let it rise. You can then wrap it tightly and refrigerate for up to 24 hours. Let it come to room temperature before rolling and baking.
My dough didn’t rise. What went wrong? The yeast may have been old, or the water was too hot and killed it. Ensure your water is warm (about 110°F), not hot, and check your yeast’s expiration date.
Can I freeze the baked flatbread? Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Reheat in the oven directly from frozen until warm and crisp.
What are some cheese alternatives? For a different flavor, try a blend of mozzarella and parmesan, provolone, or even a sprinkle of feta cheese.
Common Mistakes to Avoid
- Using Hot Water: Water that’s too hot will kill the yeast. Aim for lukewarm, around 110°F.
- Over-flouring the Surface: Use just enough flour to prevent sticking when kneading and rolling. Too much makes the dough dry and tough.
- Rolling Dough Too Thick: For a crisp flatbread, roll it thin (about ¼-inch). A thick dough will be bready and may not cook through evenly.
- Overloading with Toppings: Stick to a light layer of cheese. Heavy toppings can weigh down the dough, making it soggy.
- Not Preheating the Oven: A fully preheated oven is crucial for the right rise and texture. Always wait for it to reach 400°F.
Conclusion
This homemade garlic cheese flatbread is a simple yet impressive recipe that delivers maximum flavor with minimal effort. The combination of a soft, chewy crust, fragrant garlic-herb butter, and melted mozzarella is irresistible. By following the detailed steps and avoiding common pitfalls, you can consistently create a perfect, restaurant-quality flatbread at home. It’s a versatile crowd-pleaser that’s sure to become a regular in your cooking repertoire.
