✔️200g strong white bread flour
✔️1 tsp fast-action dried yeast
✔️1 tbsp olive oil, plus extra for greasing & drizzling
✔️Flaked sea salt & black pepper
✔️120ml lukewarm water
For the three-garlic butter:
✔️1 whole head garlic, the top fifth of the bulb cut off to expose the cloves
✔️1 small garlic clove, peeled & roughly chopped
✔️4 cloves black garlic, peeled
✔️100g unsalted butter, softened
✔️10g parsley leaves, finely chopped
✔️1½ tsp caraway seeds, toasted & crushed
✔️2 ripe vine tomatoes
✔️2 cloves black garlic, peeled & thinly sliced
✔️1tsp picked thyme leaves
✔️1tsp picked oregano leaves
Heat oven to 200C fan. Put the flour, yeast, oil & 1/2 tsp of salt in a bowl, in the water & combine. Transfer to a lightly oiled work surface and, with lightly oiled hands, knead the dough for 5 mins until soft and elastic. Transfer to a large bowl, cover with a clean tea towel and leave in a warm place to rise for 1-2 hours, until doubled in size, then cut into four equal pieces.
While the dough is rising, drizzle the head of garlic with 1tsp of oil & salt & pepper. Wrap tightly in foil & bake for 40mins. Discard the foil & squeeze out the flesh from the skins. Put the roast, raw & black garlic in a mortar with 1.5tsp flaked salt & a good grind of pepper. Pound to a rough paste, then put in a bowl with butter, parsley & caraway & mix well.
Grate the tomatoes on a box grater, discarding the skin, then put the flesh in a sieve set over a bowl.
Add a tray to the oven to heat up at 200° fan & place four pieces of dough to a lightly oiled work surface and stretch each one to 18cm wide & 5mm thin. Remove the hot tray from the oven and put 2 flatbreads on it, bake for 8mins until the dough is golden brown & crisp. Repeat with the remaining dough. Spread each flatbread with a tsp of garlic butter, tomatoes, slices of black garlic, a sprinkle of herbs, a drizzle of oil, pinch of flaked salt & a grind of pepper.