No-Knead Garlic-Cheese Flatbread

  • Yield 12 to 18 servings

Stir up the batter for this easy yeast bread, scoop it into a 13 x 9-inch pan, and bake up a moist, golden flatbread, studded with melting cheese and chopped garlic.


Serve this flatbread fresh; or let it rest overnight, then cut into strips and crisp in the oven, to make delightfully crunchy appetizer bread sticks. This recipe is a simple variation on Blitz Bread, our simplest no-knead bread.


1 1/2 cups lukewarm water
3 tablespoons olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
Filling and Topping:
2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
4 to 8 -- garlic cloves, peeled and chopped
-- Pizza seasoning or your favorite dried herbs, to sprinkle on top


  1. Lightly grease a 13 x 9-inch pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
  2. Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds. 
  3. Add the cheese and garlic, beating gently just to combine.
  4. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
  5. While the dough is rising, preheat the oven to 375F.
  6. Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired.
  7. Bake the bread till it's golden brown, 35 to 40 minutes.
  8. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
  9. To make crunchy bread sticks: Cut day-old bread into 1/2-inch slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350F to 400F oven till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end. Makes 12 to 18 servings or about 50 breadsticks



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