Roasted Garlic and White Bean Breakfast Flatbread

Name: Roasted Garlic and White Bean Breakfast Flatbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2½ cups (300 g) bread flour or all-purpose flour; ½ teaspoon (2 g) instant yeast (or rapid-rise yeast); 1 teaspoon (6 g) kosher salt; ¾ cup (180 ml) water, room temperature; 2 tablespoons (30 ml) extra-virgin olive oil; ¾ cup (150 g) roasted garlic cloves, whole or halved, at room temperature, patted dry; 1½ cups (340 g) canned or cooked white beans (cannellini or great northern), drained and rinsed, patted very dry; 1 tablespoon (3 g) fresh rosemary leaves, finely chopped; 3 tablespoons (45 ml) extra-virgin olive oil; to taste coarse sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A rustic Mediterranean flatbread studded with creamy roasted garlic and white beans, herbaceous with fresh rosemary. Crispy on the outside, tender and substantial within—perfect for breakfast or a light lunch. The dough uses a simple overnight cold rise for flavor development, and the whole thing comes together in about two hours from start to finish (including a brief chill).

Prep: 20 min
Cook: 25 min
Wait: 1 hr 10 min
Total: 1 hr 55 min
Makes: 1 flatbread (4 generous servings)

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Steps

Before you start

If making dough from scratch: mix and refrigerate the night before, or prepare 2 hours ahead and allow room-temperature rise. Otherwise, use store-bought pizza or focaccia dough at room temperature.
Preheat your oven to 425°F (220°C) about 15 minutes before baking.
Have all toppings prepped and ready to go before stretching the dough.

1
Mix the Dough
- In a large mixing bowl, combine 2½ cups (300 g) flour, ½ teaspoon (2 g) instant yeast, and 1 teaspoon (6 g) kosher salt.
- Stir together with a wooden spoon.
- Pour in ¾ cup (180 ml) room-temperature water and 2 tablespoons (30 ml) olive oil.
- Mix until a shaggy dough forms and all flour is incorporated.
- The dough will be slightly sticky; this is correct.
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Ready when: All flour is incorporated and dough is shaggy and slightly sticky
Tip: Do not overwork the dough at this stage—rough mixing is fine.
2
First Rise (room temperature or refrigerated)
- Cover the bowl loosely with a damp kitchen towel or plastic wrap.
- Let the dough rise at room temperature for 1 hour until puffy, or refrigerate overnight and bring to room temperature before proceeding.
- Either way, you're looking for a dough that has increased in volume by about one-third and feels airy.
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Ready when: Dough increases in volume by about one-third and feels airy
Tip: A longer, cooler rise builds more flavor. Overnight in the fridge works beautifully.
3
Preheat and Prep PanOven 425°F / 220°C
- About 15 minutes before you're ready to bake, preheat your oven to 425°F (220°C).
- Line a 10×14-inch (25×35 cm) baking sheet with parchment paper.
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Tip: Starting with a hot oven gives you better crust color and texture.
4
Stretch and Shape
- Transfer the risen dough to the prepared baking sheet.
- Using your fingertips or the heel of your hand, gently press and stretch the dough to fill the entire baking sheet, working from the center outward.
- Don't worry if it springs back slightly; let it rest for 5 minutes and stretch again if needed until it evenly covers the pan.
- The dough should be about ¼ to ⅜ inch (0.5–1 cm) thick.
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Ready when: Dough evenly covers the pan, about ¼ to ⅜ inch thick
Tip: If the dough tears, pinch it together; if it keeps shrinking back, let it rest longer before the final stretch.
5
Distribute Garlic and Beans
- Scatter ¾ cup (150 g) roasted garlic cloves evenly over the dough.
- Distribute 1½ cups (340 g) drained and patted-dry white beans across the surface, leaving a small margin at the edges.
- Lightly press the beans and garlic into the dough so they don't fall off during baking.
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Ready when: Garlic and beans are distributed and pressed lightly into dough
Tip: Pat the beans dry to avoid excess moisture, which can make the bread soggy.
6
Add Rosemary and Oil
- Drizzle 3 tablespoons (45 ml) extra-virgin olive oil over the dough, garlic, and beans.
- Sprinkle 1 tablespoon (3 g) chopped fresh rosemary evenly across the surface.
- Season generously with coarse sea salt and freshly ground black pepper to taste.
- A light-handed approach to salt is good here since the beans are already seasoned.
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Ready when: Oil, rosemary, salt, and pepper are evenly distributed
Tip: Save a few rosemary sprigs to scatter on top just before baking for a fresh herbal pop.
7
Bake the FlatbreadOven 425°F / 220°C
- Transfer the baking sheet to the preheated 425°F (220°C) oven.
- Bake for 22–25 minutes until the edges are deep golden brown and crispy, and the surface is light golden.
- The beans and garlic should look slightly caramelized, and the dough should sound hollow if you tap it.
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Ready when: Edges are deep golden, surface is light golden, dough sounds hollow when tapped
Tip: If your oven runs hot, check at 20 minutes. The beans and garlic edges should look slightly caramelized but not charred.
8
Cool and Serve
- Remove the flatbread from the oven and let it rest on the baking sheet for 5 minutes, then transfer to a wire rack or cutting board.
- Let cool for another 5–10 minutes before slicing.
- The flatbread is best served warm or at room temperature.
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Ready when: Flatbread has cooled enough to slice without crumbling
Tip: Cooling slightly makes it much easier to slice and prevents your hands from burning on the hot dough.

Good to know

Tips

If you don't have roasted garlic on hand, roast a head yourself: wrap it in foil, roast at 400°F / 200°C for 40 minutes, cool slightly, and squeeze out the cloves. You'll have extra for other dishes.
For extra richness, toss the white beans with a splash of olive oil and a squeeze of lemon juice before topping the dough.
This flatbread pairs wonderfully with a simple green salad dressed with lemon and olive oil, or a soft cheese like ricotta or labneh.
If you prefer a thinner, crispier flatbread, divide the dough between two baking sheets or stretch it thinner on one sheet and reduce baking time by 2–3 minutes.

Make ahead

You can prepare the dough up to 24 hours ahead: mix, cover, and refrigerate. Bring to room temperature (about 2 hours) or shape while still cold and let it come to temperature on the baking sheet. You can also assemble the flatbread with all toppings, cover it lightly, and refrigerate for up to 4 hours; add 2–3 minutes to baking time if baking directly from the fridge.

Storage & reheating

Store cooled flatbread in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days; reheat in a 350°F (175°C) oven for 10–12 minutes until warm and crispy. Freeze in an airtight container for up to 3 months; thaw overnight in the fridge, then reheat as above.

Substitutions

bread flour or all-purpose flour → All-purpose flour or even whole wheat flour (use up to 1 cup / 120 g whole wheat and keep the rest bread flour). Whole wheat will add nuttiness and slightly more density. Bread flour gives the crispiest crust.
canned or cooked white beans (cannellini or great northern) → Chickpeas, borlotti beans, or even diced roasted potatoes. Keep the amount the same. Chickpeas will have a slightly earthier flavor; potatoes add a different texture.
fresh rosemary leaves → Fresh thyme, oregano, or a mixture of both. Use the same amount. Thyme is more delicate; oregano is earthier. Both pair beautifully with roasted garlic and beans.
roasted garlic cloves, whole or halved → Roasted shallots or caramelized onions. The sweetness and depth will shift but remain lovely. Use the same volume.