Green Olive Oregano Flatbread
Chewy flatbread studded with briny green olives and fragrant dried oregano.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This flatbread bakes up chewy in the center with a crisp, golden edge, and the briny green olives punctuate every bite alongside the earthy pull of oregano. It works well alongside soups and salads, as a base for sandwiches, or torn and dipped into olive oil as a starter.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 4 tablespoons olive oil, divided
- 3/4 cup green olives, pitted and roughly chopped
- 2 tablespoons dried oregano
- 2 cloves garlic, minced
- 1 teaspoon flaky sea salt, for topping
- 1 coarse cornmeal, for dusting the pan
Method
-
In a large bowl, whisk together the flour, instant yeast, fine sea salt, and sugar.
-
Add the warm water and 2 tablespoons of olive oil to the dry ingredients and stir until a shaggy dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
-
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.
-
Punch down the dough and knead in the chopped green olives, 1 tablespoon of dried oregano, and the minced garlic until evenly distributed.
-
Dust a 9x13-inch sheet pan with cornmeal and press or stretch the dough into the pan to roughly a 1/2-inch thickness.
-
Cover loosely and let the dough rest and puff slightly.
-
Preheat the oven to 450°F.
-
Dimple the surface of the dough with your fingertips, then drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1 tablespoon of oregano and the flaky sea salt.
-
Bake until the top is deeply golden and the edges are crisp.
-
Transfer to a wire rack and let cool for 5 minutes before slicing into 8 pieces.
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Green Olive Oregano Flatbread
This flatbread bakes up chewy in the center with a crisp, golden edge, and the briny green olives punctuate every bite alongside the earthy pull of oregano. It works well alongside soups and salads, as a base for sandwiches, or torn and dipped into olive oil as a starter.
2 hr 5 min 8 slices 245 cal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 4 tablespoons olive oil, divided
- 3/4 cup green olives, pitted and roughly chopped
- 2 tablespoons dried oregano
- 2 cloves garlic, minced
- 1 teaspoon flaky sea salt, for topping
- 1 coarse cornmeal, for dusting the pan
Method
- 1
In a large bowl, whisk together the flour, instant yeast, fine sea salt, and sugar.
- 2
Add the warm water and 2 tablespoons of olive oil to the dry ingredients and stir until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.
- 5
Punch down the dough and knead in the chopped green olives, 1 tablespoon of dried oregano, and the minced garlic until evenly distributed.
- 6
Dust a 9x13-inch sheet pan with cornmeal and press or stretch the dough into the pan to roughly a 1/2-inch thickness.
- 7
Cover loosely and let the dough rest and puff slightly.
- 8
Preheat the oven to 450°F.
- 9
Dimple the surface of the dough with your fingertips, then drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1 tablespoon of oregano and the flaky sea salt.
- 10
Bake until the top is deeply golden and the edges are crisp.
- 11
Transfer to a wire rack and let cool for 5 minutes before slicing into 8 pieces.
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