Confit Garlic Quattro Formaggi Flat Bread
Recipes
Sep 25, 2025
1 min read
Ingredients
Flat Bread Dough Recipe
| 1 | kg | ‘OO’ Flour |
|---|---|---|
| 100 | g | Semolina |
| 1 | tbsp | Salt |
| 600 | ml | Tepid water |
| 150 | ml | Extra Virgin Olive oil |
| 16 | g | Dried or fresh yeast |
Toppings
| 2 | tbsp | Thyme leaves |
|---|---|---|
| 2 | tbsp | Rosemary |
| 50 | g | Confit garlic paste |
| 50 | g | Artichokes – finely chopped |
| 50 | g | Mainland™ Mozzarella Shredded Cheese |
| 50 | g | Mainland™ Tasty Shredded Cheese |
| 50 | g | Mainland™ Special Reserve Blue Vein Cheese |
| 50 | g | Perfect Italiano™ Ricotta Cheese Original |
| 50 | g | Pistachio pesto |
| 100 | g | Mortadella |
Method
Flat Bread
- Combine yeast and warm water and leave to activate
- In a mixer with a dough hook attachment, combine the flour and salt (give quick mix to combine)
- Add oil to the activated yeast and slowly combine into the dry ingredients on a low speed
- Once combine leave to knead together 2-3 mins in the mixer (until dough comes off the sides and comes out in one elastic dough
- Knead the grated cheese into the dough
- Leave to proof for 30 mins in a warm spot
- Knock back dough and weigh into 300g balls and separate on tray to proof before shaping and cooking
- Shape into a large rectangle & prod with fingers all over the dough and top with fingers (like a focaccia)
To serve
- Top with garlic paste, thyme, rosemary, artichoke along with Mainland Mozzarella, Mainland Tasty and Mainland Special Reserve blue cheese
- Cook at 250°C for 6 mins
- Finish with fresh dollops of ricotta, ripped mortadella and pistachio pesto
