Parmigiano Reggiano Garlic and Parsley Tear and Share Flatbread

4.40 (18)
⏱ 25 mins 🍽 Serves 8 🏷 Starters

This tear and share flatbread is a delightful starter for eight. A soft, yeasted dough is topped with a rich blend of butter, crushed garlic, fresh parsley and finely grated Parmigiano Reggiano before baking. The result is a golden, aromatic bread perfect for pulling apart. Serve it warm with extra cheese shavings, parsley and accompaniments like olives and roasted peppers. One flatbread can be cooled and frozen for later.

Parmigiano Reggiano Garlic and Parsley Tear and Share Flatbread

Ingredients

  • 500g white bread flour, plus extra for sprinkling
  • 1 tsp. salt
  • 1 tbsp. caster sugar
  • 1 rounded tsp. easy-blend yeast
  • 1 tbsp. olive oil, plus extra for greasing
  • 300ml warm water
  • 40g butter, softened
  • 2-3 garlic cloves, crushed
  • 2 tbsp. fresh parsley, chopped
  • 80g Parmigiano Reggiano, finely grated
  • Parmigiano Reggiano shavings
  • Extra parley, for sprinkling
  • Serve with:
  • Parmigiano Reggiano chunks
  • Thyme sprigs
  • Olives
  • Roasted peppers

Method

  1. Place the flour into a large mixing bowl and combine with the salt, sugar and yeast.
  2. Add the olive oil and warm water, mixing by hand to form a cohesive dough.
  3. Move the dough to a surface dusted with flour and knead it thoroughly for 10 minutes.
  4. Put the dough into a large bowl greased with oil and cover it with a clean cloth.
  5. Allow the dough to prove in a warm spot until it has doubled in size, which takes about 1 hour.
  6. Transfer the risen dough to a floured worktop and knead it gently for 1 minute.
  7. Split the dough into two equal portions. Roll each into a circle roughly 30x30cm. Place each on a large, lightly oiled baking tray and prove again for 20-30 minutes.
  8. Combine the softened butter, crushed garlic, chopped parsley and grated Parmigiano Reggiano. Spread this mixture evenly over both flatbreads.
  9. Heat your oven to 200°C/Fan 180°C/Gas Mark 6.
  10. Bake the flatbreads for 20-25 minutes until they turn a golden brown colour.
  11. Enjoy the flatbreads while warm, garnished with Parmigiano Reggiano shavings and extra parsley. Serve with chunks of Parmigiano Reggiano, thyme sprigs, olives and roasted peppers.
  12. Allow one flatbread to cool completely before freezing it for a future meal.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryStarters
AuthorFood Network UK