Olive Flatbread
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A rustic Mediterranean-inspired flatbread topped with briny olives, garlic, and fresh herbs, finished with a drizzle of quality olive oil for a simple yet elegant appetizer or light meal.
Ella x
Ingredients
- 400 gall-purpose flour
- 250 mlwarm water
- 7 ginstant yeast
- 5 gsalt
- 150 gkalamata olives(pitted and halved)
- 100 ggreen olives(pitted and sliced)
- 4garlic cloves(minced)
- 60 mlextra virgin olive oil
- 2 sprigsfresh rosemary(chopped)
- 1 teaspoonfresh thyme(dried or 2 sprigs fresh)
- 1red onion(thinly sliced)
- 1lemon zest
Detail level
Instructions
- 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
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
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
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
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
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
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.
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