Garlic Flatbread Sharer Recipe

Activate yeast and combine

In a large mixing bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Let sit 5 minutes until foamy.

Mix dough

Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively knead 6–8 minutes in a stand mixer with dough hook on medium speed.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–75 minutes.

Divide and rest

Punch dough down, divide into 2 equal pieces for a large sharer (or 4 for smaller pieces). Shape each into a ball, cover, and rest 20 minutes to relax the gluten before shaping.

Prepare oil

While dough rises, combine 1/2 cup extra-virgin olive oil, minced garlic, chopped parsley, chopped oregano, lemon zest, red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Stir and let sit 15–30 minutes to infuse. Taste and adjust salt or lemon as needed.

Gently warm (optional)

For a milder raw garlic flavor and to bloom the herbs, gently warm the oil in a small saucepan over very low heat for 2 minutes—do not simmer. Remove from heat and cool slightly before using.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best crust.

Shape flatbreads

On a lightly floured surface, press or roll each dough ball into an oval or round flatbread roughly 10–12 inches long and 1/4 inch thick. Transfer to a piece of parchment for easy transfer.

Brush with garlic herb oil

Brush a generous layer (about 2–3 tablespoons) of the garlic herb oil over each shaped flatbread, leaving a 1/4-inch edge. Reserve 1–2 tablespoons of oil for finishing.

Add cheese

Distribute the torn Fior di Latte evenly across the flatbreads in small clusters so the cheese melts in patches, maintaining some toasted bread between pieces. Sprinkle the optional grated Parmesan evenly.

Bake

Using a peel or by sliding the parchment, transfer the flatbreads to the hot stone or tray. Bake 7–10 minutes until the crust is puffed and golden at the edges and the cheese is melted and lightly bubbling. Rotate halfway if your oven has hot spots.

Finish and garnish

Remove from oven and immediately brush the edges with the reserved garlic herb oil and 1 tbsp olive oil. Scatter fresh basil leaves over the hot flatbreads and finish with flaky salt to taste.

Slice and serve

Transfer to a cutting board, slice into sharable pieces and serve warm with any extra garlic herb oil for dipping.