Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1 recipe flatbread, recipe below |
1 (8-ounce) container ricotta cheese, drained |
salt and freshly ground pepper |
3 plum tomatoes, very thinly sliced |
2 tablespoons chiffonade fresh basil |
1/2 cup olive oil |
6 cloves roasted garlic |
1 1/2 cups warm water (105 to 110 degrees f) |
1/2 teaspoon active dry yeast |
4 cups all-purpose flour |
1 teaspoon salt |
2 tablespoons olive or canola oil, plus more for bowl |
Directions:
1. Roasted Garlic Oil:
2. Place oil and garlic in a blender and blend until smooth. Strain.
3. Flatbread:
4. 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.
5. 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.
6. 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.
7. Yield: 4 individual flatbreads or 1 large flatbread
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