Parmigiano Reggiano, garlic and parsley tear and share flatbread
https://www.coop.co.uk/recipes/parmigiano-reggiano-garlic-and-parsley-tear-and-share-flatbread
Ahh - the aroma. Not to mention the flavour. Enjoy your share of this sensory treat.
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Feeds
8
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 46g
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Ingredients
- 500g white bread flour, plus extra for sprinkling
- 1 tsp salt
- 1 tbsp caster sugar
- 1 rounded tsp easy-blend yeast
- 1 tbsp olive oil, plus extra for greasing
- 300ml warm water
- 4 tbsp red pesto sauce
- 2-3 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped, plus extra for sprinkling
- 80g Parmigiano Reggiano, finely grated, plus extra shavings for sprinkling
- Serve with thyme sprigs, olives and roasted peppers, if you like
Method
- Tip the flour into a large bowl and stir in the salt, sugar and yeast
- Pour in the olive oil and water and mix with your hand, then bring the dough together
- Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes
- Transfer to a large lightly oiled bowl and cover with a clean cloth, stand in a warm place and leave to rise until doubled in size
- Turn the dough out onto a surface sprinkled with a little flour and knead it lightly for 1 minute
- Divide into 2 equal pieces and roll out into circles measuring approximately 30x30cm
- Lift onto 2 large lightly oiled baking sheets and leave in a warm place for 20-30 minutes to rise
- Mix together the red pesto, crushed garlic, chopped parsley and grated Parmigiano Reggiano
- Spread over the flatbread
- Preheat the oven to 200°C/Fan 180°C/Gas Mark
- Bake the flatbreads for 20-25 minutes until golden brown
- Serve warm, topped with Parmigiano Reggiano shavings and parsley
- Accompany with thyme sprigs, olives and roasted peppers, if you like
Cook’s tip: Cool and freeze one of the flatbreads to serve another day.
