Penicillin-Inspired Garlic and Herb Infused Flatbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rustic flatbread infused with garlic and fresh herbs, a nod to Dorothy Hodgkin’s validation of penicillin’s structure through crystallography. This mediterranean-inspired french ready in about 35 minutes pairs all-purpose flour, (110°F) warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup (110°F) warm water
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp, plus extra for brushing olive oil
• 4, minced garlic cloves
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme

Instructions

1. Step 1: In a small bowl, combine 3/4 cup warm water, 1 tsp sugar, and 1 tsp active dry yeast. Stir gently and let sit for 5-7 minutes until foamy.
2. Step 2: In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture and 2 tbsp olive oil.
3. Step 3: Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour until doubled in size.
5. Step 5: Preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat.
6. Step 6: Punch down the dough and divide into two equal pieces. Roll each into a 10-inch oval on parchment paper.
7. Step 7: Brush each flatbread generously with olive oil, then evenly sprinkle 4 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme over the surface.
8. Step 8: Slide one flatbread on the parchment onto the preheated baking stone and bake for 7-9 minutes until puffed and golden. Repeat with the second flatbread.
9. Step 9: Serve warm, sliced for sharing.