Thermomix Red Lentil Flatbread with Crispy Fried Rosemary

1.Drain and rinse the soaked lentils thoroughly. Place them in the Thermomix mixing bowl with 2 tablespoons of water. Blend for 30 seconds on speed 9 until completely smooth. Scrape down the sides with the spatula and set the puree aside in a separate bowl.

2.Place the warm water and sugar in the TM7 bowl. Heat for 1 minute at 37°C on speed 1. Add the yeast, stir for 5 seconds on speed 2, and let it stand for 5-10 minutes until foamy.

3.Add the reserved lentil puree, 1 tablespoon of olive oil, and the fine sea salt to the yeast mixture. Mix for 10 seconds on speed 3.

4.Add the flour. Engage the Dough Mode (Intermittent) and run for 3 minutes. The dough should be smooth and slightly tacky; adjust with an additional tablespoon of flour if needed.

5.Transfer the dough to a lightly oiled bowl. Cover with a warm, damp cloth and let rise in a warm spot for 60 to 90 minutes until doubled in size.

6.While the dough rises, prepare the fried rosemary topping. In a small skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced garlic and rosemary leaves. Fry for 1-2 minutes until the garlic is golden and the rosemary is crisp, then immediately remove from heat and set aside.

7.Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Punch down the dough and stretch it into an oval on the prepared sheet.

8.Dimple the surface of the dough with your fingertips. Evenly distribute the shredded mozzarella, the fried garlic, and the crispy rosemary over the top. Drizzle with the remaining flavorful oil from the pan.

9.Bake for 15 to 18 minutes, until the crust is golden and the cheese is bubbling and slightly browned. Finish with a sprinkle of flaky sea salt before slicing.