Sweet Garleek Confit Flatbread with Whipped Ricotta & Chili Oil

Your new go-to snack featuring crusty focaccia, whipped ricotta, and Sweet Garleek confit. Perfect for sharing, but only if you’re feeling generous. 

Ingredients:

For the Sweet Garleek Confit

• 8 Sweet Garleek bulbs (whites only, greens reserved for flatbread topping)
• 1 cup extra virgin olive oil
• 6 fresh thyme sprigs 
• ⅓ teaspoon salt

For the Flatbread

• 3⅓ cups all-purpose flour
• 1¼ cups warm water
• 1¼ teaspoons active dry yeast
• 1½ teaspoons salt
• 1½ teaspoons extra virgin olive oil, or reserved oil from confit

For the Whipped Ricotta

• 2 cups whole milk ricotta
• ¼ cup heavy cream
• 2 tablespoons extra virgin olive oil
• 1 ½ tablespoons lemon juice
• ⅓ teaspoon salt

To Finish

• 2 tablespoons Chili oil
• Reserved Sweet Garleek greens, thinly sliced
• ⅓ tsp Flaky sea salt

Make the Sweet Garleek Confit: 

Preheat oven to 250˚F. Season the Sweet Garleek bulbs with salt and place in a baking dish with the thyme. Cover with olive oil. Bake for 1 hour until golden and soft. 

Make the Flatbread:

Mix yeast with warm water, let foam for 5 minutes. Add flour, salt, and olive oil, knead until smooth. Let rise for 1 hour, covered, at room temperature, and fold every 20 minutes.

Brush the bottom of a 9” x 13” pan with the confit oil. Place the dough in the dish and stretch to fill. Cover and let rise for 30 minutes in a warm area. 

Preheat oven to 450°F. 

Dimple the surface with your fingertips and brush lightly with olive oil for extra color and crispness. 

Bake for 8–12 minutes until the flatbread is puffed, golden around the edges, and cooked through. If you like a deeper color, you can broil for the last 1–2 minutes, watching closely. 

Make the Whipped Ricotta:

Combine all the Whipped Ricotta ingredients in a medium-sized bowl and whisk until smooth and creamy, about 1-2 minutes.

To Finish:

Grill flatbread 1-2 minutes per side until puffed and charred. Top the warm flatbread with the whipped ricotta, Sweet Garleek confit and drizzled chili oil. Finish with fresh Sweet Garleek greens and flaky sea salt.