Friday, August 18, 2017

Damned Good Food: No Knead Cheese and Garlic Flatbread Recipe

I've been really lax about sharing my cooking adventures as of late, so maybe this will make up for that.

I don't know that this bread is technically flat... it does use yeast, so there is a bit of a rise to it.  Maybe "Fluffy Flatbread" would be a better term.

I baked this to accompany a pot of homemade soup I made and OH MY GAWD was it delicious.

And what was even better, was that the leftover bread can be sliced and toasted for great day-old breadsticks. (Leftover bread? What's that??)

Now, I used the lesser of the garlic amounts and it was still pretty garlicky.  I love garlic, but someone in the house is less of a fan... and it was a bit too much for them.  If you're not a fan, you might want to use even less garlic.  I wouldn't go for 8 cloves unless you are a major garlic fiend...

No Knead Cheese and Garlic Flatbread


1 1/2 cups lukewarm water
3 tablespoons olive oil (plus additional for drizzling into the pan)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional


2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
4 to 8 cloves garlic, peeled and chopped

Your favorite dried herbs, to sprinkle on top


Lightly grease a 9" x 13" pan and drizzle 1 to 2 tablespoons olive oil along the bottom.

Combine all of the dough ingredients and beat at high speed w/an electric mixer for 60 seconds.

Add the cheese and garlic, beating gently just to blend.

Scoop the sticky batter into the prepared pan, cover the pan w/ a clean kitchen towel, and let it rise at room temperature for 60 minutes, till it's become fluffy.

Before the hour is up, preheat the oven to 375°F.

Sprinkle the top with the dried herbs of your choice, if desired.

Bake the bread till it's golden brown, 35 to 40 minutes.

Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

To make crunchy bread sticks: 

Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven (depending on how crunchy you'd like them) till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.

Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.

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