Flatbreads: Sumac and Roast Garlic Topping


Preparation info

  • Difficulty


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

This garlic recipe takes a few hours to prepare but it will last for at least 1 month submerged in oil in the refrigerator. You can use the garlic confit in everyday cooking and it is great to have on hand as it imparts a sweet garlic flavour in casseroles and soups and is great for stuffing meat or chicken.


  • 500 g (1 lb 2 oz) garlic cloves, halved
  • 500 ml (17 fl oz/2 cups) olive oil
  • 3 teaspoons sumac
  • 55 ml ( fl oz) extra virgin olive oil


To make the pure garlic confit, put the garlic and olive oil in a heavy-based saucepan over low heat and simmer for 3 hours or until just tender. Set aside to cool. Sprinkle the sumac into the oil and brush over each flatbread. Take 6 tablespoons of garlic and press into each flatbread, submerging and pinching the dough to cover the garlic.