Herb and Olive Flatbread
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This herb and olive flatbread has become my go to whenever I want something warm and delicious without spending hours in the kitchen. With just 45 minutes from start to finish, it's perfect for a weeknight dinner or casual gathering. The beauty of this recipe is its simplicity, using pantry staples and whatever fresh herbs I have on hand. Extra virgin olive oil is not only delicious here but also packed with heart healthy monounsaturated fats that make this feel a bit more wholesome than your average bread. Best of all, it costs just a few dollars to make and impresses everyone who tries it.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 mlwarm water
- 7 gactive dry yeast
- 5 gsalt
- 60 mlextra virgin olive oil(divided)
- 3fresh rosemary sprigs(whole)
- 2fresh thyme sprigs(whole)
- 4garlic cloves(minced)
- 2 gcoarse sea salt
- 1 gcracked black pepper
Detail level
Instructions
- 1
Mix warm water with yeast and let sit for 5 minutes until foamy, indicating the yeast is active and ready.
Tip: If the yeast doesn't foam, it's dead—start over with fresh yeast.
- 2
Combine flour and salt in a large bowl, then pour in the yeast mixture and 30ml of olive oil. Mix with your hands until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
Tip: Kneading develops gluten for a better texture; don't skip this step.
- 3
Divide dough into 4 equal portions and shape each into a ball. Let rest on a floured surface for 10 minutes to relax the gluten.
Tip: Resting makes the dough easier to stretch without tearing.
- 4
Preheat your oven to 220°C. Heat a large cast-iron skillet or griddle over medium-high heat.
Tip: A cast-iron skillet gives the best crispy bottom; a baking sheet works too.
- 5
Stretch one dough ball into a thin oval roughly 20cm long, then place it onto the hot skillet. Cook for 2-3 minutes until the bottom is golden and blistered.
Tip: Don't move the flatbread while cooking—let it develop color undisturbed.
- 6
Flip the flatbread and cook the other side for another 1-2 minutes, then transfer to a baking sheet. Repeat with remaining dough portions.
Tip: Work quickly so your skillet stays hot for even cooking.
- 7
While flatbreads are still warm, brush the tops with the remaining 30ml of olive oil mixed with minced garlic. Scatter fresh rosemary, thyme, coarse sea salt, and black pepper over each one.
Tip: The warm flatbread absorbs the oil and herb flavors beautifully.
- 8
Return all flatbreads to the oven for 3-5 minutes to finish crisping and warm through, then serve immediately.
Tip: Serve hot or at room temperature with dips like hummus or whipped feta.
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