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Rustic Olive Flatbread

This homemade flatbread features Kalamata olives and fresh rosemary, making it a delicious, healthy option for dips or alongside meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

For the flatbread
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon active dry yeast
  • 3/4 cup warm water (about 110°F)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Kalamata olives, pitted and chopped
  • to taste fresh rosemary (optional) Adds flavor, can be omitted.

Method
 

Preparation
  1. In a bowl, mix warm water, sugar, and yeast; let it sit until frothy, about 5 minutes.
  2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil; mix to form a dough.
  3. Knead the dough on a floured surface for about 5 minutes until smooth.
  4. Gently fold in the chopped olives.
  5. Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
  6. Preheat the oven to 425°F (220°C).
  7. Roll out the dough into a flat oval or circle on a baking sheet lined with parchment paper.
  8. Use your fingers to create dimples in the dough.
  9. Bake for 20 to 25 minutes or until golden brown.
  10. Let cool slightly before serving.

Notes

Store leftover flatbread in an airtight container at room temperature for up to three days or freeze for up to two months. For healthier options, consider gluten-free or higher protein variations.