Garlic Confit Flatbread

1. 1

   ["Preheat oven to 350u00b0F. 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 450u00b0F.", "Punch down dough and shape into 12"" x 14"" rectangle, about 1/4- to 1/2-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."]

* Per serving · 4 servings · Values may vary.

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