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Parmigiano Reggiano, garlic and parsley tear and share flatbread

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.

  • Feeds 8 Feeds 8
  • Ready in 55 minutes

Each serving contains

  • Energy
    16%
    1332kj 316kcal
  • Fat
    Med 12%
    8.5g
  • Saturates
    Med 15%
    3.1g
  • Sugar
    Low 4%
    3.5g
  • Salt
    Med 16%
    0.93g

% of adult’s reference intake | Carbohydrates per serving : 46g

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

  1. Tip the flour into a large bowl and stir in the salt, sugar and yeast
  2. Pour in the olive oil and water and mix with your hand, then bring the dough together
  3. Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes
  4. 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
  5. Turn the dough out onto a surface sprinkled with a little flour and knead it lightly for 1 minute
  6. Divide into 2 equal pieces and roll out into circles measuring approximately 30x30cm
  7. Lift onto 2 large lightly oiled baking sheets and leave in a warm place for 20-30 minutes to rise
  8. Mix together the red pesto, crushed garlic, chopped parsley and grated Parmigiano Reggiano
  9. Spread over the flatbread
  10. Preheat the oven to 200°C/Fan 180°C/Gas Mark
  11. Bake the flatbreads for 20-25 minutes until golden brown
  12. Serve warm, topped with Parmigiano Reggiano shavings and parsley
  13. 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.

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