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Ingredients
US|METRIC
12 SERVINGS
- flatbread dough
- 3 heads garlic (peeled and separated into cloves)
- 4 sprigs fresh thyme (divided)
- 1 bay leaf (bruised)
- 1 dried red chili
- 1 1/2 cups olive oil
- 1/2 cup manchego cheese (shredded)
- 1/2 tsp. salt (flaked)
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Directions
- Preheat oven to 350°F. In oven-safe dish, combine garlic, 3 sprigs thyme, bay leaf, chili and olive oil. Be sure that the garlic is covered by about 1 inch. Add a bit more olive oil if needed. Bake for about 45 minutes, until garlic cloves are soft. Remove from oven and cool to room temperature. Make at least 1 day ahead. Can be stored in airtight container up to 1 month.
- Transfer flatbread dough to medium bowl coated with remaining olive oil. Turn to coat. Cover with a clean kitchen towel and let rise until double the size, 30 minutes to 1 hour.
- Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450°F.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium170mg7% |
| Potassium20mg1% |
| Protein2g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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