Garlic & Rosemary Skillet Flatbread

There’s one thing I can guarantee, and that is your house will smell absolutely divine whilst this is baking in the oven! Garlic and rosemary are a match made in heaven, and they belong on top of a flatbread like this. A stand mixer is used to make a really simple bread dough and a cast iron skillet ensures a crispy bottom. The dough makes enough for two flatbreads, so you can eat one now, and place the dough into the freezer for next time. You can of course add whatever ‘boujee’ toppings you like (I give you more ideas in cooking notes)! This flatbread is perfect for entertaining, or just because.

Ingredients Utensils

300ml full cream milk Stand mixer with whisk & dough hook

25g fresh yeast OR 12g dry yeast Cast iron skillet

700g all purpose plain flour Tea towel

60g unsalted butter (melted) Plastic cling film

1 tbsp sugar Spatula

1.5 tsp salt Heatproof bowl

Olive oil

3 garlic cloves crushed, drizzled in olive oil

2 sprigs rosemary, chopped

Sea salt flakes

Method

Dough

Warm milk in a heat proof bowl until lukewarm in a microwave (about 1.5 minutes on medium high).

Melt butter in the microwave (also on medium high)

Attach the whisk attachment & flour cover (if using) to the stand mixer. Into the stand mixer bowl, add the milk and yeast. Begin the mixer, on a low speed. Add sugar and salt. Mix until combined for about 5 minutes.

Gradually, add half the flour in. Ensure that the each addition of flour is fully incorporated before adding in any more. If the flour begins to stick to the sides, stop the mixer and scrape down the sides with a spatula, and begin mixing again after you have done this. Be mindful of this throughout the dough making process. Change to the dough hook attachment when the dough is a thick, porridge like consistency.

Add half of the butter and continue to mix until combined.

Add the remaining flour gradually, then the remaining butter. You will know when your dough is finished when it will begin to come off the sides of the mixing bowl and the dough starts to cling to the dough hook. Stop the mixer at this point. It’s okay is your dough is slightly on the looser side. When you poke the dough, your finger mark should leave an impression.

Detach the bowl from the mixer, and cover the mixing bowl with cling film and a tea towel. Place in a warm spot until doubled in size(under a window, in a turned off oven with the light on, surrounded by a wheat bag).

Flatbread Preparation & Baking

Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.

Remove the dough from the mixing bowl and cut into half. The other half of the dough can be stored in plastic wrap in the fridge or freezer for next time.

Oil your hands and wipe your hands over the cast iron skillet. This ensures that it won’t stick and that you get a crispy bottom.

Press and flatten one half of the dough into the cast iron skillet. You may need more or less dough depending on the size of your skillet. Set aside the skillet for 10 minutes in a warm place. A second ‘rise’ ensures a fluffy bread!

Press your fingers into the dough, creating divots. Spread the crushed garlic and rosemary on top of the dough evenly. Sprinkle generously with sea salt flakes.

Place into the oven for 15 minutes, or until golden brown and crispy top and bottom.

Enjoy by cutting into slices and sharing!

Makes 2 skillet flatbreads.

Extra notes:

Check the expiry date on your yeast! You will have a very ‘flat’ bread if it is out of date.

Other topping suggestions:

Cheese, basil, sundried tomatoes

Feta, olives, thyme, rosemary

Bocconcini, tomatoes, prosciutto, basil