GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL

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Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil image

Provided by Bobby Flay

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

  • Roasted Garlic Oil:
  • Place oil and garlic in a blender and blend until smooth. Strain.
  • Flatbread:
  • 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.
  • 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.
  • 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.
  • Yield: 4 individual flatbreads or 1 large flatbread

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