Olive Oil Flatbread Recipe

Mix and proof

In a large bowl, combine 3 cups all-purpose flour, 1 tsp instant dry yeast, and 1 tsp fine sea salt. Whisk to distribute the yeast and salt evenly.

Add liquids

Make a well in the flour mixture and add 1 cup warm water (about 100–110°F / 38–43°C) and 2 tbs extra-virgin olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough feels too dry, add up to 1 additional tablespoon warm water, 1 teaspoon at a time.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky, and elastic. Alternatively, mix and knead with a stand mixer fitted with a dough hook on medium speed for 4–6 minutes.

First rise

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

Divide and rest

Punch down the dough gently and divide into 2 equal portions for two medium flatbreads (or 4 smaller pieces). Cover and let rest for 15 minutes to relax the gluten before shaping.

Combine and heat

In a small saucepan over low heat, combine 1 cup grated Parmesan, 3 tbs heavy cream, 2 tbs whole milk, and 1 tsp softened unsalted butter. Stir gently until the cheese begins to melt and the mixture becomes homogenous (do not boil). This should take about 3–4 minutes.

Emulsify

Transfer the warm cheese-cream mixture to a blender or use an immersion blender. Add 1 tsp lemon juice, a pinch of salt, and a pinch of white or finely ground black pepper. Blend until smooth and slightly airy, about 20–30 seconds. Taste and adjust seasoning. If you have a siphon (cream whipper) and a small amount of cream left, you can strain the mixture into the siphon, charge with one N2O charger, and chill briefly for a true 'spuma' foam.

Keep warm or cool

If serving immediately, keep the spuma warm at very low heat. If made in a siphon, chill for at least 15 minutes then dispense just before serving.

Preheat and shape

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. On a lightly floured surface, stretch or roll each rested dough piece into an oval or round flatbread about 10–12 inches across and about 1/4-inch thick. Transfer to a sheet of parchment paper or a well-floured peel if using a pizza stone.

Garlic oil

In a small bowl, combine 3 tbs extra-virgin olive oil with the 3 minced garlic cloves. Let sit for 5 minutes to allow the garlic flavor to infuse the oil.

Brush and season

Brush each shaped flatbread generously with the garlic-infused olive oil, leaving a tiny border around the edge. Sprinkle coarse/flaky sea salt (about 1 tsp total) evenly across both flatbreads and add freshly ground black pepper to taste (about 1 tsp distributed).

Bake

Slide the flatbreads (on parchment) onto the hot pizza stone or a baking sheet and bake for 6–9 minutes, rotating once halfway, until the crust is puffed in places and golden with some brown spots. If baking on a sheet, baking time may be 8–12 minutes depending on oven.

Finish with oil

Remove flatbreads from the oven and immediately brush lightly with a little additional extra-virgin olive oil if desired for shine and flavor.

Top with Parmesan spuma

Either spoon dollops of the warm, blended Parmesan mixture onto the hot flatbread and spread gently with the back of a spoon, or dispense the chilled spuma from a siphon as a light foam across the flatbread. Use about 2–3 tablespoons spuma per flatbread, or to taste.

Garnish and serve

Sprinkle the optional chopped parsley and a little lemon zest over the finished flatbread for brightness. Cut into slices and serve immediately while warm.