Olive Flatbread

Instructions

1. 1

   In a large bowl, combine warm water, instant yeast, and a pinch of sugar. Let sit for 5 minutes until foamy. Add flour and salt, then mix until a shaggy dough forms.

   Tip: Foamy yeast indicates it's active and ready to work with your dough.

2. 2

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Form into a ball, place in an oiled bowl, cover with a damp cloth, and let rise for 15 minutes.

   Tip: A shorter rise works perfectly for flatbread since you want a slightly denser texture.

3. 3

   Preheat your oven to 220°C and lightly oil a large baking sheet. Divide dough into 4 equal portions and stretch each into a thin oval or rectangular flatbread shape about 5mm thick.

   Tip: If dough springs back, let it rest for 2 minutes before continuing to stretch.

4. 4

   Place flatbreads on the baking sheet. In a small bowl, combine olive oil, minced garlic, rosemary, and thyme. Brush this mixture generously over each flatbread.

   Tip: Reserve some garlic oil for drizzling after baking for extra flavour.

5. 5

   Distribute kalamata olives, green olives, and red onion slices evenly across each flatbread. Sprinkle with lemon zest and a light pinch of salt.

   Tip: Don't overload the flatbread—a scattered, rustic appearance looks and tastes best.

6. 6

   Bake for 20-25 minutes until the edges are golden brown and the base is crispy. Remove from the oven and drizzle with a final touch of extra virgin olive oil.

   Tip: The flatbread is ready when it sounds hollow when tapped on the bottom.

7. 7

   Slice and serve warm or at room temperature as a starter, light lunch, or alongside soup or salad.

   Tip: Flatbread is best enjoyed within a few hours but can be stored in an airtight container for up to 2 days.