Carbliss Recipe

Activate yeast

Warm the water to about 105–110°F (warm but not hot). In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 2 1/2 cups of the flour and salt. In a separate measuring cup, warm the milk until tepid (about 100°F) and stir in the softened butter until melted/combined.

When the yeast is foamy, add it and the milk-butter mixture to the flour. Add the egg. Mix on low speed (or stir with a spoon) to combine into a shaggy dough, then gradually add remaining 1/2 cup flour as needed until dough pulls away from the bowl and is tacky but not sticky (you may not need all the flour or you may need an extra tablespoon).

Knead the dough on a lightly floured surface for 6–8 minutes by hand or 4–5 minutes in the mixer on medium speed, until smooth, elastic and slightly springy.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Punch the dough down gently to release air and let rest 5 minutes. Turn out onto a floured surface and roll or stretch into a roughly 10x14-inch rectangle (for a flatbread/galette style) or divide into 8 equal pieces and shape into rounds if you prefer individual portions.

While the dough rises, make the filling. In a medium bowl, combine ricotta, softened cream cheese, grated parmesan, chopped basil, chopped parsley, lemon zest, minced garlic, salt and black pepper.

Use a whisk or spatula to smooth the mixture until homogenous and slightly whipped. Taste and adjust seasoning—add more salt, pepper or lemon zest to brighten as needed.

Preheat oven to 425°F (220°C). If you have a pizza stone, place it in the oven to heat; otherwise use a rimmed baking sheet lined with parchment.

If making a single flatbread: transfer the rolled 10x14 dough to the prepared sheet/pizza peel. Spread the ricotta filling over the dough, leaving a 1-inch border. Fold the border over the filling to form a rustic edge (or leave open-faced). If making individual rounds: divide filling among rounds, spreading to center leaving a small border.

Whisk together the egg yolk and 1 tsp water and brush it lightly on the exposed dough border for a golden finish. Drizzle the olive oil over the filling and border, then sprinkle coarse sea salt and freshly ground black pepper evenly over the top.

Bake in the preheated oven for 15–18 minutes for a single flatbread (or 12–15 minutes for individual rounds), until crust is golden and filling is bubbling and lightly browned at the edges.

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves torn or left whole. Slice into portions and serve warm.