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Country Olive-Oil Flatbread

Serves 4 Bread vegan, Breads & Pastry

Country Olive-Oil Flatbread

Country Olive-Oil Flatbread is a staple at Mediterranean tables, where olive oil is as common as salt and the scent of citrus lingers nearby. This version is crafted for home cooks, embodying the spirit of everyday meals where the sea breeze and garden herbs whisper through each bite. It's the kind of bread that sits comfortably beside a salad or a simple plate of cheese and olives.

With a golden crust and a tender, chewy interior, this flatbread captures the essence of its core ingredients. The olive oil lends a rich, fruity note, while the sea salt highlights the natural sweetness of the flour. Enjoy it warm from the oven, tearing pieces to mop up sauces or to simply savor with a drizzle of fresh lemon juice.

Ingredients

  • 400 gflour
  • 7 gdry yeast
  • 250 mlwarm water
  • 60 mlextra virgin olive oil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour and 7 g of dry yeast. Make a well in the center and pour in 250 ml of warm water and 60 ml of extra virgin olive oil. Add 1 tsp of fine sea salt. Using a wooden spoon, stir the mixture until it forms a shaggy dough, ensuring all the flour is incorporated.
  2. Transfer the dough onto a lightly floured surface. Knead the dough with your hands for about 10 minutes, pushing it away with the heel of your hand and folding it back over itself. Continue kneading until the dough is smooth and elastic, which indicates that the gluten has developed properly.
  3. Place the kneaded dough in a clean, lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a damp kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the ambient temperature.
  4. Once the dough has risen, gently punch it down to release the excess air. Transfer it back to the floured surface and shape it into a flat, round disc about 1 cm thick. Be gentle to maintain the airiness of the dough.
  5. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Carefully transfer the shaped dough onto a piece of parchment paper, then slide it onto the hot baking sheet. Bake in the preheated oven until the flatbread is golden brown and the edges are crisp, about 15 to 20 minutes.
  6. Remove the flatbread from the oven and let it cool on a wire rack for about 10 minutes. This brief cooling period allows the crumb to set, making it easier to slice and serve.
  7. Serve the flatbread warm, tearing it into pieces to enjoy with extra virgin olive oil, your favorite dips, or alongside a Mediterranean meal. The flatbread should have a slightly chewy texture with a crisp crust, embodying the essence of a Mediterranean table.