Garlic Confit Flatbread

• flatbread dough
• 3 heads garlic peeled and separated into cloves
• 4 sprigs fresh thyme divided
• 1 bay leaf bruised
• 1 dried red chili
• 1 1/2 cups olive oil
• 1/2 cup manchego cheese shredded
• 1/2 teaspoon salt flaked

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450u0b0F.
4. 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.
5. Carefully transfer flatbread to Baking Stone. Bake for about 12-15 minutes, until golden brown.
6. Transfer from oven to large cutting board and let cool slightly before cutting.

dough, garlic, thyme, bay leaf bruised, red chili, olive oil, manchego cheese, salt

Taken from www.yummly.com/recipe/Garlic-Confit-Flatbread-2531679 (may not work)