Toasted Cheese Flatbread

    Recipe Picture:Toasted Cheese Flatbread
    4

    Toasted Cheese Flatbread

    (110)
    1hour


    99 people made this

    This is a great side dish, perfect with Italian meals such as spaghetti and lasagne. It's very easy to make and perfect for sopping up sauce.

    Ingredients
    Serves: 10 

    • 1 (7g) envelope active dry yeast
    • 1 cup (250ml) lukewarm water
    • 2 cups (250g) plain flour
    • 1 teaspoon salt
    • 2 teaspoons white sugar
    • 2 tablespoons olive oil
    • 1/3 cup butter or margarine, softened
    • 2 tablespoons garlic powder
    • 1/4 cup grated Parmesan cheese
    • 40g grated mozzarella cheese

    Directions
    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. In a cup or small bowl sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
    2. In a large bowl stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover and set aside until doubled in size, about 35 minutes.
    3. Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1cm thickness or to the size of your baking tray. Place on a greased baking tray and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 180 degrees C.
    4. Bake for 20 minutes in the preheated oven until golden brown and cheese is bubbly. Serve warm.
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    Reviews and Ratings
    Global Ratings:
    (110)

    Reviews in English (87)

    by
    58

    For me this recipe is a very good starting point and has proved to be very versatile. It has become almost a show stealer from the main course. Took the advice of several other reviewers and added about a tsp of garlic powder to the dough. Dough was a little sticky and I did add about an additional 1/2 of flour overall to keep it manageable. Also greased pan with olive oil and then sprinkled some cornmeal to keep it from sticking and poked holes in dough. Changed butter spread to 1/2 olive oil, 1/2 butter 1/2 tsp oregano and a clove of garlic and spread on the dough. Then from BATMAN BEYOND's review of Parmesian Foccacia Bread (a bread machine recipe) which suggested chopping a fresh tomato - I used two small ones and some fresh basil as well - and saute in just a little olive oil with some fresh garlic salt. Then sprinkled the tomato mixture over the butter/olive oil spread on the dough. Lastly sprinkle on the parmesian cheese and bake. I used the same temp, but it took about 10 minutes longer to bake and set up in the middle. So good! This was gone in absolutely no time and my kids beg me everyday to make it...  -  05 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    45

    Bread came out great the first time. My husband loved it too. I combined steps 1 and 2 by mixing the yeast, flour,salt and sugar with HOT tap water then mixing in the olive oil. I covered it and let stand until doubled in size. The final product was very nice with a nice texture. I will make this again. My husband thinks this will make a great pizza dough too!  -  21 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    34

    4 stars for a great flat bread but I felt this recipe needed more flavor. I made it twice. Both times the dough came out perfect. Someone mentioned that this dough should be a "wet" dough and sticky and not to add more flour. That advice was perfect. I just made sure I had enough flour to roll with and on my hands so it wasn't to hard to work with. The first time I made it I put in 2 cloves of crushed garlic in the dough while kneeding it instead of using the powder and it wasn't enough. It was still a nice flat bread. The 2nd time I added 4 cloves and used about 1tbs of garlic powder and it was more flavorful I also left the cheese off until it was about a minute from being done and I brushed it with butter and then put on the cheese and cooked one minute and took it out of oven and let it melt while it rested. I liked it much better that way, then what the original recipe calls for.  -  28 Mar 2008  (Review from Allrecipes USA and Canada)

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