Pot-roasted Garlic Flatbread with Rosemary and Parmigiana Cheese

This flatbread is similar to focaccia. It can be eaten as an appetizer, served with antipasto, as finger food with cocktails, or simply in a basket accompanying dinner.

Fresh garlic is slow simmered in a pot of olive oil with fresh rosemary, a pinch of pepper flakes and Kosher salt. After a few hours, oil becomes infused with garlic and rosemary. Garlic tans, softens and becomes sweet like oven roasted. 

Flatbread are topped with these delicious garlic cloves mashed, spread and drizzled with the infused oil. 

Midway through cooking, flatbreads are sprinkled with parmigiana cheese.

Note, don’t confuse these flatbreads with “Pizza Bianca”, the famous Roman street food. Although Classic Bianca is simple salted flatbread, making them right isn’t so easy.