Best Garlic Cheese Flatbread Recipes
GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL
Provided by Bobby Flay
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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
GARLIC-CHEESE FLATBREAD
Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! -Suzanne Zick, Maiden, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Unroll dough into a greased 15x10x1-in. baking pan; flatten dough to 13x9-in. rectangle and build up edges slightly. , Drizzle with butter. Sprinkle with basil, garlic and cheeses. , Bake at 425° until crisp, 11-14 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
NO-KNEAD GARLIC-CHEESE FLATBREAD
Got this online from King Arthur Flour and described as: Stir up the batter for this easy yeast bread, scoop it into a 9" x 13" pan, and bake up a moist, golden flatbread, studded with melting cheese and chopped garlic. Serve it fresh; or let it rest overnight, then cut into strips and crisp in the oven, to make delightfully crunchy appetizer bread sticks. Prep time does not include rising
Provided by Bonnie G 2
Categories Yeast Breads
Time 50m
Yield 12-18 servings of bread, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
- Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
- Add the cheese and garlic, beating gently just to combine.
- Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
- While the dough is rising, preheat the oven to 375°F
- Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired.
- Bake the bread till it's golden brown, 35 to 40 minutes.
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
- To make crunchy bread sticks: Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.
Nutrition Facts : Calories 243.2, Fat 10.1, SaturatedFat 4.5, Cholesterol 19.8, Sodium 361.6, Carbohydrate 28.8, Fiber 1.3, Sugar 0.2, Protein 8.9
GARLIC CHEESE FLATBREAD
Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.
Provided by Gina Izzy Shores
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
- In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
- Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
- Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 2.5 g, Cholesterol 20.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 330.9 mg, Sugar 1.3 g
NO-KNEAD GARLIC-CHEESE FLATBREAD
An easy no-knead cheese bread that bakes up to a golden flat bread, studded with melting cheese and chopped garlic. It is simple easy and can be topped with a mixture of your favorite herbs or pizza seasoning. You can make bread sticks out of the day old flatbread. I got the recipe from King Arthur's Flour... It is a favorite with the family.
Provided by Donna Farley @shescalledkc
Categories Breads
Number Of Ingredients 9
Steps:
- Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
- Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
- Add the cheese and garlic, beating gently just to combine
- Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
- While the dough is still rising, preheat the oven to 375°F.
- Bake the bread till it's golden brown, 35 to 40 minutes.
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
- Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.
- NOTE: Active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to "double in size, about 1 hour," you may want to mentally add 15 to 20 minutes to this time if you're using active dry yeast.
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