Roasted Garlic + Goat Cheese Flatbread Recipe

Mix and knead

In a large bowl, combine 3 cups all-purpose flour, 1 tsp instant yeast and 1 tsp salt. Mix briefly. Add 1 cup warm water (about 100–110°F / 38–43°C) and 2 tbsp olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–90 minutes.

Prepare garlic heads

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose cloves. Place each head on a square of foil, drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt. Wrap tightly in foil.

Roast

Place wrapped garlic on a baking sheet and roast for 35–45 minutes until cloves are soft and caramelized. Remove from oven and let cool until hands-safe.

Squeeze and mash

Unwrap garlic and squeeze the softened cloves into a small bowl. Mash with a fork to make a spreadable paste. You should yield roughly 3–4 tbsp of roasted garlic paste from two heads; reserve.

Preheat oven

When dough has risen, position a rack in the upper third of the oven and preheat to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat; otherwise use a baking sheet turned upside down.

Shape dough

Punch down the dough and divide into 2 equal pieces for two medium flatbreads or keep whole for one large. On a lightly floured surface, roll or stretch each piece into an approximately 10–12 inch oval or rectangle, about 1/4 inch thick.

Prepare goat cheese spread

In a small bowl, crumble 8 oz goat cheese and stir in 2 tbsp whole milk or cream and 2 tsp fresh thyme leaves. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Mix until smooth but still slightly textured; add more milk 1 tsp at a time if too thick to spread.

Top flatbreads

Place shaped dough onto a piece of parchment (or on a lightly floured pizza peel if using a stone). Brush each dough surface lightly with 1 tbsp olive oil. Dollop and then gently spread the goat cheese mixture over the dough leaving a 1/2 inch border. Evenly dot or smear the roasted garlic paste across the ricotta-like goat cheese, concentrating more in the center but distributing for flavor.

Optional finish before baking

Sprinkle additional fresh thyme and a light pinch of red pepper flakes across the top if using.

Bake

Slide the flatbread onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes until crust is golden and edges are blistered. Baking time will vary by oven and thickness—watch closely the final 3 minutes.

Finish

Remove baked flatbread to a cutting board. Immediately brush the crust lightly with remaining olive oil (about 1 tbsp). If using, drizzle 1 tbsp honey over the top in a thin stream, scatter 1 cup baby arugula or microgreens, and sprinkle 1 tsp flaky sea salt and 1 tsp lemon zest.

Slice and serve

Let rest 2–3 minutes, then slice into 6–8 pieces. Serve warm so the roasted garlic and goat cheese are soft and aromatic.