Mozzarella and Garlic Flatbread

Just for a change, I thought I'd blog something savoury, in this case a really delicious garlic and mozzarella flatbread.   It's not only ridiculously easy to make, but you can do it in advance, slowing down the rising (after all, it is meant to be flat) by leaving it in the fridge overnight, or for 24 hrs.  Definitely not a high-maintenance bread, the intended flatness is a blessing for lazy cooks like me!  You could make it without the garlic, so just herbs and cheese.  It would also make a great pizza base.  This quantity makes two flatbreads about 12"/30cm diameter.

Mozzarella and Garlic Flatbread

Garlic and Mozzarella Flatbread

8floz/250ml warm water

1 sachet dried yeast

300g/10oz white strong (bread) flour

1tsp salt

½ tsp sugar

2 tbsp olive oil

Topping:

3oz/75g softened butter or spread

1 clove of garlic, chopped finely

2oz/50g grated Mozzarella cheese

4tbsp grated Parmesan or Cheddar cheese

1 tbsp chopped fresh parsley

pinch of salt and a good grind of fresh pepper

Mix all the dry ingredients together in a large bowl, then add the lukewarm water and the olive oil.  Bring together to make a soft dough, and turn the dough onto a floured work surface.  Knead it for a couple of minutes – you might have to add more flour at this point, as the dough doesn’t want to be too sticky.    Put the dough back into the bowl, cover with a cloth and leave it to rise for about half an hour.  It should have doubled in size.

Shake the dough back into the work surface, knead again for a couple of minutes.  Then divide it in two, and spread each half onto a large greased baking tray – it doesn’t roll very well unless you have the rolling pin well floured!   Try to stretch the dough out so that it is about ½”/1cm thick. 

Spread the softened butter on the dough, and then sprinkle on the other ingredients using a generous hand.   Now turn the oven to 180 deg C (this time delay allows the flatbread to rise again slightly) and bake the bread for approx 20 minutes until it is golden brown and the cheese on top is bubbling. 

You can either cook both at the same time, or keep the second one, covered in cling film, for up to two days in the fridge.