Olive oil flatbreads with three-garlic butter

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200g strong white bread flour


1 tsp fast-action dried yeast


1 tbsp olive oil, plus extra for greasing and drizzling


Flaked sea salt and black pepper


120ml lukewarm water




For the three-garlic butter


1 whole head garlic, the top fifth of the bulb cut off to expose the cloves


1 small garlic clove, peeled and roughly chopped


4 cloves black garlic, peeled and roughly chopped


100g unsalted butter, softened 


10g parsley leaves, finely chopped


1½ tsp caraway seeds, toasted and crushed


 


To serve
2ripe vine tomatoes


2cloves black garlic, peeled and thinly sliced


1tsp picked thyme leaves


1tsp picked oregano leaves

The garlic butter is the star of this dish, combining mellow, slow-roasted garlic, sweet black garlic and pungent raw garlic. The recipe will make more butter than you’ll need for the flatbreads, but it keeps for up to a week in the fridge and is great spread on toast, melted over steak or stuffed into chicken kievs.


Prep 5 min
Cook 1 hr 10 min 
Makes 4

Method

Heat the oven to 200C/390F/gas 6. Put the flour and yeast in a large bowl with a tablespoon of oil and half a teaspoon of salt. Pour in the water and use a spatula to combine. Transfer to a lightly oiled work surface and, with lightly oiled hands, knead the dough for five minutes, until soft and elastic (add more oil if it starts to stick to the surface). Transfer to a large bowl, cover with a slightly damp, clean tea towel and leave in a warm place to rise for about 40 minutes, until nearly doubled in size, then cut into four equal pieces.


While the dough is rising, drizzle the head of garlic with a teaspoon of oil and sprinkle with a little salt and pepper. Wrap tightly in foil and bake for 40 minutes, until the cloves have softened. Discard the foil and, when cool enough to handle, squeeze out the flesh from the papery skins.


Put the roast, raw and black garlic in a mortar with a teaspoon and a half of flaked salt and a good grind of pepper. Pound to a rough paste, then put in a bowl with the butter, parsley and caraway, and mix well.


Grate the tomatoes on a box grater, discarding the skin, then put the flesh in a sieve set over a bowl.


Turn the oven to its highest setting (250C/480F/gas 10) and heat a large baking tray on the middle shelf. Transfer the four pieces of dough to a lightly oiled work surface and use your hands to stretch each one into a rough circle about 18cm wide and 5mm thin.


Remove the hot tray from the oven and quickly put two flatbreads on it, spacing them well apart. The dough will be very thin, but should have enough elasticity not to break. If you do get a hole, don’t worry: it just adds to the rustic look.


Quickly return the tray to the oven and bake for eight minutes, until the dough is golden brown and crisp. Repeat with the remaining dough.


Spread each flatbread with a teaspoon of the garlic butter, then top with the drained tomatoes and the slices of black garlic. Sprinkle over the herbs, and finish with a drizzle of oil, a generous pinch of flaked salt and a grind of pepper.

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