Olive oil flatbreads with three-garlic butter

dinner · ⏱ 130 min · 4 portions · 75.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/184/olive-oil-flatbreads-with-three-garlic-butter/