These plump and mouth-watering garlic and herb flatbreads are the perfect accompaniment to an Italian-inspired feast.
Infused with fragrant garlic and fresh herbs, they offer a wonderfully flavorful side dish for scooping up excess pasta sauce, dunking into delicious dips or to add substance to a salad dish.
They have a fluffy and airy texture when fresh, so are best enjoyed on the day they're made.
Ingredients
- 3 dough balls (use the best ever pizza dough recipe) kept separate and brought to room temperature
- For the Garlic and Herb Oil
- 4 sprigs rosemary, roughly chopped or bashed
- 4 sprigs thyme, roughly chopped or bashed
- 2 garlic cloves
- Coarse sea salt, plus extra to scatter
- 4 tbsp extra virgin olive oil
- Coarse sea salt to scatter
The Homes & Gardens method
- To make the garlic and herb oil, strip the rosemary and thyme leaves from their stalks.
- Crush in a pestle and mortar with the garlic and a large pinch of salt; brushing the herbs thoroughly will bring out their oils. Add the olive oil and set aside to infuse for anything from 30 minutes to 4 hours.
- Divide each dough ball into three pieces. Using oiled hands, tease and stretch each piece into a thick round of about 10cm in diameter.
- Spread the rounds out on a large baking sheet, lined with non-stick baking paper.
- Press into the dough to create dimples and spoon a little garlic and herb oil over each. Scatter with a little coarse sea salt.
- Cover the breads loosely with oiled cling film and leave to prove for 30 minutes.
- Pre-heat the over to 400°F, gas mark 7.
- Remove the cling film from the dough and bake for about 15 minutes, until puffed and golden. Eat warm or cool.
If you're looking for even more low-maintenance cooking ideas, we've compiled a selection of ridiculously easy recipes to make in an air fryer, perfect for quick and delicious meals with minimal effort.