Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil

Ingredients

• 0.5 teaspoon active yeast dry
• 2 tablespoons chiffonade basil fresh
• 2 tablespoons canola oil plus more for bowl
• 1  recipe flatbread 
• 4 cups flour all-purpose
• 0.5 cup olive oil 
• 3  plum tomatoes very thinly sliced
• 8 ounce ricotta cheese drained
• 6 cloves roasted garlic 
• 1 teaspoon salt 
• 6 servings salt and pepper freshly ground
• 1.5 cups warm water 105 to 110 degrees F

Equipment

• bowl
• blender
• grill
• stand mixer

Directions

1. Place oil and garlic in a blender and blend until smooth. Strain.
2. Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate.
3. Mix for about 1 minute to form a sponge.
4. Let stand, covered, for at least an hour.
5. Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough.
6. Remove from bowl and knead.
7. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
8. Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown.
9. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper.
10. Serve immediately.