Roasted Garlic and Herb Flatbread with Parmesan is a simple yet impressive bread that’s perfect for tearing, dipping, and sharing. A soft, slightly chewy flatbread base is brushed with fragrant roasted garlic oil, sprinkled with fresh herbs, and finished with a shower of nutty Parmesan. Baked until golden and lightly crisp at the edges, it delivers big flavor in every bite.
This recipe starts with an easy flatbread dough and layers it with roasted garlic, olive oil, herbs, and cheese. The roasted garlic adds a mellow, sweet flavor instead of sharp bite, while the herbs and Parmesan bring savory depth. Serve it as an appetizer, snack, or side for soups, salads, and pasta nights.
Perfect for entertaining or upgrading a simple dinner, this Roasted Garlic and Herb Flatbread with Parmesan looks restaurant-worthy but is surprisingly straightforward to make at home.
Why You’ll Love This Recipe
Big Garlic Flavor (Without Harshness) – Roasted garlic is mellow, sweet, and aromatic.
Herby & Savory – Fresh herbs and Parmesan make each slice irresistible.
Crispy-Edged, Soft-Centered – The flatbread bakes up tender with just the right bite.
Versatile – Great with dips, as a side, or as a base for simple toppings.
Ingredients
For the Flatbread Dough:
- 2 cups all-purpose flour
- 1 tsp instant or active dry yeast
- 1 tsp sugar
- 1 tsp salt
- ¾ cup warm water (about 110°F / 43°C), plus 1–2 tbsp more if needed
- 2 tbsp olive oil
For the Roasted Garlic & Herb Topping:
- 1 whole head of garlic
- 3–4 tbsp olive oil (divided)
- ¼–⅓ cup freshly grated Parmesan cheese
- 1–2 tbsp fresh parsley, finely chopped
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for gentle heat
Instructions
Roast the Garlic
Preheat oven to 400°F (200°C).
Slice the top off the head of garlic to expose the cloves. Place on a small piece of foil, drizzle with 1–2 tbsp olive oil, and wrap tightly.
Roast for 30–35 minutes, or until cloves are soft, golden, and fragrant. Let cool slightly, then squeeze out the softened cloves into a small bowl and mash into a paste.
Make the Dough
In a mixing bowl, combine flour, yeast, sugar, and salt. Stir to blend.
Add warm water and 2 tbsp olive oil. Mix until a shaggy dough forms.
Knead on a lightly floured surface (or in the bowl) for 4–6 minutes, until smooth and elastic, adding a tiny bit more water if too dry.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 45–60 minutes, or until nearly doubled.
Prepare the Garlic Herb Oil
To the bowl with mashed roasted garlic, add 2 tbsp olive oil, parsley, rosemary, thyme, a pinch of salt, pepper, and red pepper flakes if using.
Stir into a spreadable, fragrant paste.
Shape the Flatbread
Preheat oven to 450°F (230°C). Place a baking sheet or pizza stone in the oven to heat, if available.
Punch down the risen dough and transfer to a lightly floured surface.
Roll or stretch into an oval or rectangle about ¼ inch (0.6 cm) thick.
Carefully transfer to a piece of parchment paper for easy handling.
Top the Flatbread
Spread the roasted garlic herb mixture evenly over the surface of the dough, leaving a small border at the edges.
Sprinkle Parmesan evenly over the top. Add an extra drizzle of olive oil if desired.
Bake
Slide the parchment with the flatbread onto the hot baking sheet or stone.
Bake for 10–14 minutes, or until the edges are golden, the cheese is melted, and the bottom is lightly crisp.
Serve
Remove from the oven and let cool for a few minutes.
Slice into strips or wedges.
Serve warm, garnished with a bit more fresh parsley or Parmesan if desired.
Nutritional Information
(Approximate per slice, 1 of 8)
- Calories: ~220
- Protein: 6g
- Fat: 9g
- Carbohydrates: 28g
- Sugar: 1g
- Fiber: 1g
Tips for Success
Don’t Rush the Roast – Fully roasted garlic should be soft, golden, and easy to mash; that’s where the sweet, mellow flavor comes from.
Hot Oven = Great Texture – A high baking temperature helps you get crisp edges and a nice chew.
Thin or Thick? – Roll thinner for extra crisp, or slightly thicker for more chew—just adjust bake time slightly.
Serve Fresh – Best enjoyed warm from the oven, when the cheese is melty and the crust is at its peak.
Why This Recipe Works
The flatbread dough is simple and forgiving, relying on a single rise to create a soft, slightly chewy base. Roasting the garlic transforms its pungency into a sweet, nutty flavor that pairs perfectly with olive oil and herbs. Parmesan adds both saltiness and umami, creating a topping that’s big on flavor without needing many ingredients.
Baking in a hot oven ensures the crust cooks quickly, giving you crisp edges and a tender center. The result is a Roasted Garlic and Herb Flatbread with Parmesan that feels like something from a cozy bistro—ideal for sharing, dipping, or serving alongside your favorite main dish.
Roasted Garlic and Herb Flatbread with Parmesan
8
servings25
minutes40
minutes220
kcalA soft, crisp-edged flatbread brushed with roasted garlic herb oil and topped with nutty Parmesan. Perfect as an appetizer, side, or snack for dipping and sharing.
Ingredients
For the Flatbread Dough:
2 cups all-purpose flour
1 tsp instant or active dry yeast
1 tsp sugar
1 tsp salt
¾ cup warm water (about 110°F / 43°C)
2 tbsp olive oil
For the Roasted Garlic & Herb Topping:
1 head garlic
3–4 tbsp olive oil (divided)
¼–⅓ cup freshly grated Parmesan cheese
1–2 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
Directions
- Roast the Garlic
Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Place on foil, drizzle with 1–2 tbsp olive oil, wrap, and roast 30–35 minutes until soft and golden. Cool slightly, then squeeze cloves into a small bowl and mash. - Make the Dough
In a bowl, combine flour, yeast, sugar, and salt. Add warm water and 2 tbsp olive oil. Mix into a shaggy dough, then knead 4–6 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 45–60 minutes, or until nearly doubled. - Make Garlic Herb Oil
To the mashed roasted garlic, add 2 tbsp olive oil, parsley, rosemary, thyme, salt, pepper, and red pepper flakes (if using). Stir into a spreadable paste. - Shape the Flatbread
Preheat oven to 450°F (230°C), placing a baking sheet or pizza stone inside to heat. Punch down dough and roll or stretch into a ¼-inch-thick oval or rectangle. Transfer to parchment paper. - Top the Dough
Spread roasted garlic herb mixture evenly over the dough, leaving a small border. Sprinkle Parmesan over the top. Add a light extra drizzle of olive oil if desired. - Bake
Slide the parchment with the flatbread onto the hot baking sheet or stone. Bake 10–14 minutes, until edges are golden and the bottom is lightly crisp. - Serve
Let cool a few minutes, then slice into strips or wedges. Garnish with extra parsley or Parmesan if desired. Serve warm.
Notes
- You can use dried herbs if fresh aren’t available—just reduce the amount slightly as dried herbs are stronger.
For an even faster version, use a store-bought pizza dough instead of making your own.
Add a sprinkle of mozzarella before baking for a cheesier flatbread.
Great served with marinara, olive oil & balsamic, or hummus for dipping.
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