Sweet and Spicy Roasted Garlic and Brie Stuffed Flatbreads

Recipe Development by Erin Jeanne McDowell/ Photography by Mark Weinberg

With spicy jelly and melted cheese, these Sweet and Spicy Roasted Garlic and Brie Stuffed Flatbreads by Erin Jeanne McDowell are perfect as a meal alongside a big salad or just as a comforting snack. Find more savory recipes in our latest cookbook, Bake From Scratch Volume 3!

Sweet and Spicy Roasted Garlic and Brie Stuffed Flatbreads
 
Makes 9
Ingredients
  • 2 medium heads garlic (200 grams)
  • ⅓ cup (75 grams) plus 2 teaspoons (10 grams) extra-virgin olive oil, divided
  • 5 cups (625 grams) all-purpose flour
  • 1½ cups (360 grams) warm water (95°F/35°C)
  • 3 tablespoons (63 grams) honey
  • 1 tablespoon plus 1 teaspoon (8 grams) instant yeast
  • 2 teaspoons (6 grams) fine sea salt
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 18 ounces (520 grams) Brie cheese, thickly sliced
  • 1 cup plus 2 tablespoons (360 grams) hot pepper jelly
  • Garnish: smoked salt or coarse sea salt
Instructions
  1. Preheat oven to 325°F (170°C).
  2. Cut ⅓ inch off top end of garlic, keeping cloves intact. Place each head of garlic, cut side up, on a sheet of foil. Drizzle with 2 teaspoons (10 grams) oil, and wrap garlic in foil. Place on a baking sheet.
  3. Bake until soft, about 1 hour. Let cool completely. Squeeze pulp into a small bowl.
  4. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, 1½ cups (360 grams) warm water, honey, yeast, salt, and remaining ⅓ cup (75 grams) oil at low speed for 2 minutes. Increase mixer speed to medium, and beat for 2 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size, about 1 hour.
  5. On a lightly floured surface, divide dough into 9 (128-gram) pieces. Loosely cover with plastic wrap, and let rest for 20 minutes.
  6. Preheat oven to 500°F (260°C). Line 2 baking sheets with parchment paper.
  7. Working with one piece of dough at a time, press dough with fingers into a 6x5-inch rectangle, about ⅓ inch thick. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto left half of rectangle. Place 1 tablespoon (8 grams) roasted garlic in center of left side of rectangle, and spread in an even layer. Top with 2 ounces Brie and 2 tablespoons (40 grams) pepper jelly. Fold dough over filling, and press edges firmly to seal. Place on prepared pans. Brush dough with egg wash, and sprinkle with salt, if desired.
  8. Bake until deep golden brown, 8 to 10 minutes. Let cool for 5 to 10 minutes before serving.

 

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