Garlic-Stuffed Flatbread

Garlic Oil, American Grana, Stracchino, and Sesame Seeds

Chefs Angie Rito & Scott Tacinelli of Don Angie | New York

Yield: 1 flatbread

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Adapted by StarChefs | october 2019

INGREDIENTS:

Dough:
800 grams bread flour
20 grams salt
80 grams extra virgin olive oil

Garlic Mix:
150 grams extra virgin olive oil
300 grams finely chopped garlic
1 gram chile flakes
20 grams salt
600 grams finely chopped garlic chives

To Assemble and Serve:
Garlic oil
20 grams grated American Grana
80 grams stracchino
Extra virgin olive oil
Sesame seeds

METHOD:

For the Dough:
To the bowl of a KitchenAid stand mixer fitted with a hook, combine flour, salt, oil, and 500 grams water. Mix until dough forms a smooth, elastic ball. Wrap dough in plastic and refrigerate 2 hours. Divide dough into 90-gram balls. 

For the Garlic Mix:
In a saucepan over medium low flame, heat oil and sauté garlic with chile flakes and salt until lightly browned. Stir in chives and cook until all moisture evaporates.  

To Assemble and Serve:
Heat combination oven to 500ºF. On a 10-inch aluminum pizza pan brushed with garlic oil, stretch one 90-gram Dough ball to cover the entire pan. Spoon 25 grams Garlic Mix on top of dough, spreading evenly. Sprinkle Grana on top, covering dough evenly. Spoon stracchino in dollops over top. Stretch second piece of Dough exactly like the first one and place on top, making sure to leave excess dough hanging over the edge. Using a paring knife, slit top of dough in four different spots to create steam vents. Rest flatbread at room temperature at least 1 hour. Trim the outer edge of the flatbread. Brush with olive oil and sprinkle with sesame seeds. Bake on pizza stone (if not using hearth oven) 4 minutes, until bottom of flatbread is lightly toasted and crispy.

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