Imagine biting into a warm, freshly baked flatbread infused with the aromatic flavors of olive and rosemary—it's a culinary experience that transports you straight to the sun-kissed shores of the Mediterranean! This Olive and Rosemary Flatbread is not just a side dish; it’s a versatile delight that pairs perfectly with your favorite dips or stands alone as a tasty snack. With just 35 minutes from prep to plate, you can impress your family and friends with this simple yet elegant recipe. Ready to elevate your baking game? Let’s dive into the delicious world of homemade flatbreads!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 flatbreads
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pitted olives, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 cup warm water
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-7 minutes until the mixture becomes foamy and activated.
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture into the well of the flour. Mix with a wooden spoon or your hands until a shaggy dough begins to form.
- Fold in the chopped olives and fresh rosemary, ensuring they are evenly distributed throughout the dough.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 4 equal portions.
- On a floured surface, roll each portion into a thin, oval or round shape, approximately 1/4 inch thick.
- Preheat a cast-iron skillet or griddle over medium-high heat. If using an oven, preheat to 450°F with a baking stone.
- Cook each flatbread for 2-3 minutes per side until golden brown spots appear and the bread is cooked through.
- Optional: Brush with extra virgin olive oil and sprinkle with sea salt immediately after cooking.
- Let the flatbreads cool on a wire rack for a few minutes before serving. Best enjoyed warm with hummus, tzatziki, or as a side to Mediterranean dishes.
Tips
- Activate Your Yeast: Ensure your water is warm (around 110°F) but not too hot, as this can kill the yeast. A foamy mixture after 5-7 minutes means you’re on the right track!
- Knead for Success: Kneading the dough is crucial for developing gluten, which gives your flatbread that perfect chewy texture. Don’t rush this step—aim for 8-10 minutes of kneading.
- Let It Rise: Choose a warm spot for the dough to rise. A cozy kitchen or a slightly warmed oven can help speed up the process. The dough should double in size for the best texture.
- Rolling Technique: When rolling out your dough, aim for a consistent thickness of about 1/4 inch. This ensures even cooking and a delightful bite.
- Cooking Options: You can cook your flatbreads on a cast-iron skillet for a nice char or bake them in the oven on a preheated baking stone for a more traditional approach.
- Finishing Touch: For an extra burst of flavor, brush the cooked flatbreads with high-quality extra virgin olive oil and sprinkle with sea salt right after cooking.
- Serving Suggestions: These flatbreads are best enjoyed warm, paired with hummus, tzatziki, or served alongside your favorite Mediterranean dishes for a delightful meal.
Nutrition Facts
Calories: 259kcal
Carbohydrates: 51g
Protein: 7g
Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
