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Olive oil flatbreads with three-garlic butter

Golden olive oil flatbreads with a rich, garlicky butter swirl.
Soft, warm and peppery, with a hint of black garlic depth.
Best torn and served hot, bright with parsley and caraway.

dinner ⏱ 130 min 460 kcal / portion 75.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Olive oil flatbreads with three-garlic butter
v4 · rb0e705f985 20260727Z1751 1 piece garlic 1 piece garlic clove 6 pieces black garlic 2 pieces vine tomato 🌀 mix flour and yeast with oil and water 🌀 ⏱ 5 min knead dough ⏳ ⏱ 40 min let dough rise until nearly doubled 🔪 cut off the top fifth of the garlic bulb and drizzle with oil 🔥 ⏱ 40 min bake garlic in foil at 200°C until softened squeeze roasted garlic flesh from papery skins pound roasted garlic with raw and black garlic into a rough paste 🌀 mix garlic paste with butter, parsley and caraway 🔪 grate tomatoes and drain the flesh through a sieve 🔥 turn oven to 250°C and heat a baking tray 🔪 cut dough into four pieces and stretch each into a rough 18cm circle about 5mm thin 🔥 ⏱ 8 min bake flatbreads on hot tray until golden brown and crisp 🍽 spread garlic butter on each flatbread 🍽 top flatbreads with drained tomatoes and sliced black garlic 🍽 sprinkle thyme and oregano and finish with oil, salt and pepper Three-Garlic Flatbreads 🎉 200 g strong white bread flour 1 tsp fast-action dried yeast 1 tbsp olive oil 120 ml water sea salt to taste black pepper to taste 100 g unsalted butter 10 g parsley leaves 1½ tsp caraway seeds 1 tsp thyme leaves 1 tsp oregano leaves garlic clove 4 pieces black garlic unsalted butter, parsley leaves, caraway seeds 2 pieces black garlic thyme leaves, oregano leaves
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Preparation steps

  1. mix flour and yeast with oil and water
  2. knead dough for 5 min
  3. let dough rise for 40 min until nearly doubled
  4. cut off the top fifth of the garlic bulb and drizzle with oil
  5. bake garlic in foil at 200°C for 40 min until softened
  6. squeeze roasted garlic flesh from papery skins
  7. pound roasted garlic with raw and black garlic into a rough paste
  8. mix garlic paste with butter, parsley and caraway
  9. grate tomatoes and drain the flesh through a sieve
  10. turn oven to 250°C and heat a baking tray
  11. cut dough into four pieces and stretch each into a rough 18cm circle about 5mm thin
  12. bake flatbreads on hot tray for 8 min until golden brown and crisp
  13. spread garlic butter on each flatbread
  14. top flatbreads with drained tomatoes and sliced black garlic
  15. sprinkle thyme and oregano and finish with oil, salt and pepper

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