No-Knead Garlic-Cheese Flatbread
No-Knead Garlic-Cheese Flatbread
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | about 18 servings |
Ingredients
Dough
- 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
Filling & Topping
- 2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
- 4 to 8 cloves garlic, peeled and chopped
- pizza seasoning or your favorite dried herbs, to sprinkle on top
Directions
1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
3) Add the cheese and garlic, beating gently just to combine.
4) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
5) While the dough is rising, preheat the oven to 375°F.
6) Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread till it's golden brown, 35 to 40 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
9) 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 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.
Reviews
05/17/2012- Yummy--perfect accompaniment to our mushroom ravioli dinner! Made mine with parmigiano-regiano, asiago, and mozzarella cheeses, Italian seasoning blend, crushed red pepper flakes, and a little sea salt. We had eaten half the pan before we knew it!
- 04/30/2012
- Made this for the first time today, the recipe said sticky dough...Understatement!! Being a bread baker I didn't expect it to be THAT sticky, but trusting KAF, as I do; I resisted the urge to add more flour....WOW, this bread is fabulous! I made it exactly...cheese and all, and it was flavorful, enough melty cheesy holes to soak up extra sauce with. I did use 6 of the outer cloves of garlic, you know those nice big fat cloves! Oh boy, much better than bread sticks! And yes, the options are endless! I did bake this in my stoneware 9 x 13 pan with very minimal sticking (it was really just those nice cubes of crunchy cheese) so it had just the right amount of crunchy melted cheese all around! Crispy bottom, soft garlicky cheesy inside! PERFECT okay you get the YOU ROCK thumbs up again! I am so glad I resister the "add mor flour"urge!!
- 04/23/2012
- Made a batch of this flatbread to go with Farfalle with Sausage, Tomatoes, and Cream (recipe from Epicurious.com). Used Trader Joe's shredded Italian cheese since that's what I had on hand. Next time, I plan to use cubed cheese to get those lovely melty pockets of cheesy goodness. My husband really liked the bread, although he said it tasted a little "raw" (he's used to my well fermented breads). The day old bread became wonderful, crunchy breadsticks. To prevent the bread from sticking, I line the pan with Reynold's Release foil, before drizzling the olive oil. Using the foil makes it easy to lift the bread out of the pan and cool it on a rack. When it's cool, slide it right off onto the cutting board. This recipe is a definite keeper.
- 04/10/2012
- My husband told me two hours before dinner that he would like to have garlic bread. I quickly found this recipe. I mixed it using a dough whisk and a bowl. I had just used all my garlic bulbs, so I used powdered garlic. I also didn't have much to use for cheese and threw in shredded cheddar, monterey jack, and mozzarella. I topped it with Parmesan and oregano. I only made a half batch in a 9 by 6.5 inch pan, since it was just the two of us. It baked for 25 minutes and was excellent! My husband raved about it for days. I can't wait to make it with proper ingredients, I served it with seasoned olive oil and red vinegar as a dipping sauce. It came out just like the bread served at our favorite Italian restaurant. A definite "keeper". Thank you, King Arthur!
- 01/20/2012
- Wow, this was good! I used less cheese -- only 1 and 1/3 cup, because that's what I had. But it was strong cheese (extra sharp cheddar and swiss) so the bread was still flavorful. I also didn't use a mixer, which is good, as this dough is really sticky and my small mixer couldn't have handled it. Just mixed the ingredients together and then stirred it as vigorously as I could for about 20 sec. I did have sticking issues due to the cheese. Running a sharp knife around the pan edge and using a metal spatula to remove it worked. On top was dried rosemary and thyme, and then a sprinkle of fine sea salt when it came out of the oven. Wonderful!
01/06/2012- I didn't get a golden brown crust. It was a disaster for me. The dough didn't rise up within 1 hour even, so I had to keep it for about 2 hours or so before baking it.
There are several questions we could ask - what type of yeast did you use? how warm was the water? We would love to help by talking through your process. Call our baker's hotline at 802-649-3717 and we will be happy to problem solve with you. ~Amy and Irene @ KAF
- 05/12/2011
- YUM!!! I made this for a potluck at work, and it was a huge success! I didn't feel like pulling out the electric mixer, so I did it by hand, and of course my arm got tired, so I'm not even sure I mixed for 60 seconds, but it came out great! It puffed up quite nicely, and I baked it for about 30 minutes, to the perfect consistency. I love the little pockets that the melting cheese leaves behind! I will definitely be making this again, and with more garlic next time, I think! Thanks!
- 05/04/2011
- this recipe was a complete flop
the bread was hard and flat and gross
I'm sorry to hear the recipe did not work out for you. Please phone our bakers hotline and we will be happy to help troubleshoot. MJR @ KAF
- 04/16/2011
- Delicious!It is chewy on the inside and crispy outside- punctuated with the garlic and cheese. I used Romano with a small dice and sprinkled the top with coarse salt and dried oregano. It's going in my regular rotation!
- 11/03/2010
- I just finished making my second batch in 3 days. This is such a great, and easy, recipe. I know I'll be making this a lot! I used Pecorino-Romano, Asiago and Parmeseano Reggiano cheeses. The first time I used a fairly large dice for the cheese. The second time I used a smaller dice and I prefer that. I also used lots of minced garlic. I the first time I sprinkled Penzey's Tuscan Sunset on top; the second time I used KA Pizza Seasoning. Both were good additions. This has such a wonderful "Yum" factor. After the first batch my husband and 14 year old daughter wanted their lunch sandwiches on this bread. A friend of my daughter's, who sampled her sandwich, said the bread would make a great breakfast panini. I hadn't thought of that and now I'll have to try that, too! This is a wonderful recipe: easy to prepare and bake. It smells and looks wonderful and tastes delicious. What more can you ask for?
