Cheesy Garlic Flatbread
A deliciously cheesy and garlicky flatbread perfect for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Dough
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 3/4 cup warm water 110°F
- 2 tbsp olive oil
Toppings
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 1/2 cups shredded mozzarella cheese
Instructions
Preparation
- In a large mixing bowl, combine flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 8 minutes until smooth.
- Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C) while the dough rises.
- Punch down the dough and roll it out into a flat circle on a floured surface. Transfer to a parchment-lined baking sheet.
- Brush the dough with olive oil, then evenly sprinkle minced garlic and mozzarella cheese over the top.
- Bake in the preheated oven for 15-20 minutes, until the crust is golden and the cheese is bubbly.
Serving
- Allow the flatbread to cool slightly before slicing. Serve warm as a side or snack.
Storage
- Store leftover flatbread in an airtight container at room temperature for up to 2 days. Reheat in the oven for best results.
Notes
Pro Tips: Use fresh garlic for the best flavor. Allow dough to rise fully for a light texture.
Ingredient Substitutions: Try using a mix of mozzarella and cheddar for a different flavor profile.
How to Serve: Pair with a side salad or pasta dish for a complete meal.
Storage & Freshness: Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the dough in advance and store in the fridge for up to 24 hours before baking.
Ingredient Substitutions: Try using a mix of mozzarella and cheddar for a different flavor profile.
How to Serve: Pair with a side salad or pasta dish for a complete meal.
Storage & Freshness: Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the dough in advance and store in the fridge for up to 24 hours before baking.