Garlic and herb flatbreads | Homes and Gardens

These plump and mouth-watering garlic and herb flatbreads are the perfect accompaniment to an Italian-inspired feast, featuring other favorite pizza recipes or as a delicious side in an al fresco supper menu.

Infused with fragrant garlic and fresh herbs, they offer a wonderfully flavorful side dish for scooping up excess pasta sauce, dunking into delicious dips or to add substance to a salad dish.

Ingredients

3 dough balls (use the best ever pizza dough recipe) kept separate and brought to room temperature
For the Garlic and Herb Oil
4 sprigs rosemary, roughly chopped or bashed
4 sprigs thyme, roughly chopped or bashed
2 garlic cloves
Coarse sea salt, plus extra to scatter
4 tbsp extra virgin olive oil
Coarse sea salt to scatter

The Homes & Gardens method

To make the garlic and herb oil, strip the rosemary and thyme leaves from their stalks.
Crush in a pestle and mortar with the garlic and a large pinch of salt; brushing the herbs thoroughly will bring out their oils. Add the olive oil and set aside to infuse for anything from 30 minutes to 4 hours.
Divide each dough ball into three pieces. Using oiled hands, tease and stretch each piece into a thick round of about 10cm in diameter.
Spread the rounds out on a large baking sheet, lined with non-stick baking paper.
Press into the dough to create dimples and spoon a little garlic and herb oil over each. Scatter with a little coarse sea salt.
Cover the breads loosely with oiled cling film and leave to prove for 30 minutes.
Pre-heat the over to 400°F, gas mark 7.
Remove the cling film from the dough and bake for about 15 minutes, until puffed and golden. Eat warm or cool.

If you're looking for even more low-maintenance cooking ideas, we've compiled a selection of ridiculously easy recipes to make in an air fryer, perfect for quick and delicious meals with minimal effort.

Alice Hart is a food writer and recipe developer, working across a wide variety of media, from magazines to books. Alice’s recipe books are based on wholesome produce and seasonal eating, and while she takes a balanced approach, using wholefoods and vegetables wherever possible, she also finds joy in an excellent cake. Alice is also invested in sports nutrition and is a Level 3 personal trainer, a seasoned endurance sports competitor and a trained chef.