Roast Garlic and Rosemary Flatbread with Salted Whipped Ricotta

Imagine serving this up as a side dish to a beautiful fragrant butterflied leg of lamb, perfcetly cooked on the hotplate of your barbeque.



1 bulb of garlic (wrapped in foil and roasted until tender and soft 180°C)

Extra virgin olive oil 

500g baker's flour or '00'

1 tsp (5g) sea salt

Heaped tablespoon of yeast or 1 sachet

1 tblsp (20g) sugar

300ml (approx) lukewarm water

1 sprig rosemary (leaves removed)



1. In a large ball, mix flour, yeast, salt and sugar with a large splash of olive oil and 200ml water. Continue adding water until moist sticky dough is achieved

2. Turn dough out and knead until smooth and soft (approx 1 minute). Place in large bowl and cover with glad wrap. Leave to rise for 45 minutes at least.

3. Turn dough out onto floured board and knead garlic and rosemary into dough. Divide into 8 balls and allow to relax for 5 minutes

4. Form each into a rouhg circle by stretching

5. Line baking tray with glad bake and cook 2 breads at a time. Turn after 8 minutes and cook for another 10  minutes or until golden



Mix flour, salt and sugar with oil and 200ml water speed 6. Add enough water to achieve a moist dough. Knead on interval closed lid position 1 min and then add garlic pulp and rosemary and knead for another 30 seconds. Divide dough into 8 pieces and proceed from step 5 for cooking of the flat breads



With an electric mixer or bamix, whip together 400g soft ricotta with juice and zest from a lemon, 1 tsp roasted garlic, 2 tsp olive oil, salt and pepper until light and fluffy. Fold in 1/4 chopped parsley and chives if desired. Drizzle with extra olive if desired and serve with flat bread.



Whip ricotta, lemon juice and zest, roasted garlic, olive oil, sea salt and pepper speed 4 for 20 seconds or until smooth. Add parsley and chives and wip on reverse speed 3 until well combined. Drizzle with extra olive if desired and serve with flat bread.