These delicious garlic and herb flatbreads are a fantastic addition to an Italian-themed meal, complementing other pizza dishes or serving as a tasty side for an outdoor dinner.
With aromatic garlic and fresh herbs, they create a flavorful accompaniment perfect for scooping up leftover pasta sauce, enjoying with dips, or adding to salads.
Best served fresh, they boast a light and airy texture, making them even more delightful on the same day they're prepared.
Ingredients
- 3 dough balls (utilize the best pizza dough recipe) at room temperature
- For the Garlic and Herb Oil
- 4 sprigs rosemary, coarsely chopped
- 4 sprigs thyme, coarsely chopped
- 2 cloves garlic
- Coarse sea salt, plus extra for sprinkling
- 4 tablespoons extra virgin olive oil
- Coarse sea salt for sprinkling
The Preparation Process
- For the garlic and herb oil, remove the leaves from the rosemary and thyme stalks.
- In a pestle and mortar, crush them with the garlic and a generous pinch of salt to release the oils. Mix in the olive oil and allow to infuse for 30 minutes to 4 hours.
- Divide each dough ball into three equal portions. With oiled hands, stretch each piece into a thick round, approximately 10cm across.
- Arrange the rounds on a large baking tray lined with non-stick baking paper.
- Press dimples into the dough and drizzle a bit of the garlic and herb oil on top. Sprinkle with coarse sea salt.
- Loosely cover the breads with oiled plastic wrap and let them rise for 30 minutes.
- Preheat the oven to 400°F (gas mark 7).
- Remove the plastic wrap from the dough and bake for about 15 minutes, or until puffed and golden. Serve warm or let cool.
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