Olive Oil Flatbread
This rustic olive oil flatbread is golden, crispy on the edges, and soft on the inside. Made with simple pantry ingredients, it’s the perfect quick side for soups, dips, or as a base for flatbread pizzas.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/4 cup olive oil (plus extra for brushing)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon fresh rosemary (optional), chopped
- Flaky sea salt (for topping)
Instructions
- Preheat oven to 425°F (220°C). If using a cast iron skillet, place it in the oven to heat.
- In a mixing bowl, whisk together flour, baking powder, and salt. Add warm water and olive oil. Stir until a rough dough forms.
- Turn dough onto a floured surface. Knead gently until smooth, about 1 minute. Divide in half and roll or press into rounds about 1/4 inch thick.
- Line a baking sheet with parchment or lightly oil a skillet. Place the dough on the prepared surface.
- Brush the top with olive oil. Sprinkle with rosemary and flaky salt.
- Bake for 12 to 15 minutes or until golden and crisp around the edges.
- Let cool slightly, slice, and serve warm.
Notes
- Use high-quality olive oil for best flavor.
- Dough can be made a day ahead and refrigerated.
- Flatbread can be frozen after baking. Reheat in oven to serve.
Find it online: https://tastyze.com/olive-oil-flatbread/