Grilled Cheddar Flatbread with Garlic Thyme-Oil

Name: Grilled Cheddar Flatbread with Garlic Thyme-Oil
Yield: 4
Cuisine: Italian
Ingredients: ⅔ cup extra-virgin olive oil; ¼ cup fresh thyme sprigs, lightly packed; 8 large cloves garlic, peeled and sliced; 1½ cups warm water (110-115°); 2 teaspoons sugar; 1 (¼-ounce) package active dry yeast; 3¼ – 3½ cups King Arthur Unbleached All-Purpose Flour; 2 tablespoons extra-virgin olive oil; 2 teaspoons salt; 8 ounces Cabot Extra Sharp Cheddar or Cabot Vermont Sharp Cheddar, grated (about 2 cups)

Servings

4 (10-inch) flatbreads

Does this grilled flatbread recipe take more time and effort to make than running out to purchase store-bought flatbread? Of course. But it’s oh so rewarding, both to make and to eat! We’re pretty sure that after making this one time, you’ll be addicted and won’t go back to buying flatbread in the supermarket. You can cook these tangy, cheddary grilled cheese flatbreads, made with your choice of grated Cabot Extra Sharp Cheddar or Cabot Vermont Sharp Cheddar, right on your outdoor grill! Drizzle with a simple, homemade garlic- and thyme-infused oil (leave at least two hours for the oil to infuse) and cut them into pieces for a chewy-crispy snack or side or use them whole as a crust for your favorite pizza toppings. Be sure to watch the video above to see how to make both the garlic thyme-oil and the flatbreads. After you’ve made and devoured these yummy flatbreads, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

Make the garlic-thyme oil according to recipe instructions below. Let stand for about 2 hours and then pour oil through a strainer into a small jar, pressing to get any remaining oil out of the solids. Use immediately or cover and refrigerate until needed, up to 10 days.

Then make flatbread, per instructions below. When done grilling, remove and place on cutting board. Drizzle with any remaining garlic-thyme oil, cut into pieces and serve. These are sure to be snatched up fast!

If you’re looking for another flavorful flatbread recipe, try our beautiful Turmeric Skillet Flatbreads. As a cooperative of farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this grilled flatbread recipe, so please rate and review it once you’ve tried it.

Ingredients

Garlic olive oil:

⅔ cup extra-virgin olive oil
¼ cup fresh thyme sprigs, lightly packed
8 large cloves garlic, peeled and sliced

Flatbread:

1½ cups warm water (110-115°)
2 teaspoons sugar
1 (¼-ounce) package active dry yeast
3¼ – 3½ cups King Arthur Unbleached All-Purpose Flour
2 tablespoons extra-virgin olive oil
2 teaspoons salt
8 ounces Cabot Extra Sharp Cheddar or Cabot Vermont Sharp Cheddar, grated (about 2 cups)

View Cart (0) Checkout

Directions

To make garlic-thyme oil:

COMBINE oil and thyme in a small saucepan. Submerge thyme sprigs in oil and place over medium heat until thyme is sizzling throughout. Remove from heat. Stir in garlic and let stand for about 2 hours.
POUR oil through strainer into small jar, pressing any remaining oil out of solids. Cover and refrigerate until needed or up to 10 days.

To make flatbread:

COMBINE warm water and sugar in the bowl of a mixer fitted with a dough hook, stirring until sugar is dissolved. Sprinkle yeast on top and let stand until yeast is dissolved and foamy, about 10 minutes.
ADD 3 cups of flour, oil and salt; knead mixture on medium speed for 5 minutes until smooth and elastic, adding more flour as needed if dough doesn’t clean side of bowl (it will still be slightly sticky).
ADD cheese and knead for about 1 minute longer until well mixed in.
(Alternatively, make dough in food processor, kneading in cheese by hand at end, or make entirely by hand, kneading for 8 to 10 minutes.)
PLACE dough in oiled bowl, turning to coat, cover with plastic wrap and set aside to rise until doubled in volume, 1 to 2 hours. (If you don’t wish to use all of dough immediately, you may refrigerate part of it for up to 2 days or freeze for up to 3 months; bring back to room temperature before shaping and baking.)
PREHEAT gas grill to medium-high.
PUNCH down dough and divide into 4 equal pieces. Press each piece into approximate 10-inch round. Brush top of each round with some of garlic oil.
PLACE rounds oiled-side-down on grill and cook until browned on underside, 2 to 4 minutes.
BRUSH tops with additional garlic-thyme oil, turn rounds over with tongs and cook until browned on second side and cooked through to center, 1 to 2 minutes longer.
REMOVE to cutting board. Drizzle with any remaining garlic-thyme oil, cut into pieces and serve.