Olive & Thyme Flatbread
Rustic and aromatic, this olive and thyme flatbread is soft on the inside with a golden crisp edge, perfect for sharing or pairing with dips and salads.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/3 cup chopped black or kalamata olives
- 1 tablespoon fresh thyme leaves
- Flaky sea salt, to taste
Instructions
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it inside the oven now.
- In a bowl, stir together warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy. Add flour and salt, then mix until a shaggy dough forms. Stir in the olive oil, then the chopped olives and thyme.
- Lightly oil a baking sheet or line it with parchment paper. If using a pizza stone, sprinkle with cornmeal.
- Press the dough out gently with your fingers into an oval or circle, about 1/2 inch thick. Don’t overwork it. Let it rest 10 minutes.
- Bake for 15–18 minutes until golden, puffed, and slightly crisp at the edges. The olives will blister slightly and the herbs will toast just right.
- Brush lightly with olive oil and sprinkle with flaky sea salt and extra thyme.
- Slice it up and serve warm. It pairs perfectly with dips, cheeses, or even a glass of something sparkling.
Notes
- Let the dough rise in a warm, draft-free spot for best results.
- Use parchment for easy cleanup and to avoid sticking.
- Sprinkle cornmeal on the baking surface for added crunch.
Find it online: https://tastyze.com/olive-thyme-flatbread/