Ingredients
½ tsp. flaked salt
½ cup manchego cheese, shredded
1½ cups olive oil
1 dried red chili
1 bay leaf, bruised
4 sprigs fresh thyme, divided
3 heads garlic, peeled and separated into cloves
flatbread dough
Step by step
Preheat oven to 350°F. In oven-safe dish, combine garlic, 3 sprigs thyme, bay leaf, chili and olive oil. Be sure that the garlic is covered by about 1 inch. Add a bit more olive oil if needed. Bake for about 45 minutes, until garlic cloves are soft. Remove from oven and cool to room temperature. Make at least 1 day ahead. Can be stored in airtight container up to 1 month.
Transfer flatbread dough to medium bowl coated with remaining olive oil. Turn to coat. Cover with a clean kitchen towel and let rise until double the size, 30 minutes to 1 hour.
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450°F.
Punch down dough and shape into 12" x 14" rectangle, about ¼- to ½-inch thick on parchment paper. Top with 8-10 cloves garlic, remaining thyme (chopped), manchego cheese and flaked salt.
Carefully transfer flatbread to Baking Stone. Bake for about 12-15 minutes, until golden brown.
Transfer from oven to large cutting board and let cool slightly before cutting.