Description
Mediterranean flatbread delivers rustic comfort with its herbed dough and crisp exterior. Rosemary-infused olive oil and sea salt create a savory canvas that transports you to sun-drenched coastal kitchens.
Ingredients
Scale
Cheese:
- 8 ounces (226 grams) mozzarella cheese, sliced ¼ inch thick
- 6 ounces (170 grams) feta cheese, crumbled
Proteins and Herbs:
- 1 large egg
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Vegetables and Additions:
- ½ cup sun-dried tomatoes packed in olive oil, roughly chopped
- ¼ cup black olives
Dough Ingredients:
- 2 ¼ cups all-purpose flour
- ¾ cup warm tap water (110°F / 43°C)
- 1 ½ tablespoons olive oil
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- ½ teaspoon salt
Additional:
- Non-stick cooking spray
- 1 tablespoon water (for egg wash)
Instructions
- Temper a metal mixing bowl with hot tap water to prepare for yeast activation, then discard water and dry thoroughly.
- Sprinkle yeast into warm water, gently stirring and allowing it to foam for at least 3 minutes.
- Sift flour, salt, and sugar together in a separate bowl to ensure even distribution of dry ingredients.
- Incorporate olive oil into the yeast mixture, then blend in the flour mixture until liquid is completely absorbed.
- Transfer dough to a floured countertop and knead vigorously for 4-5 minutes until achieving a smooth, elastic consistency.
- Return dough to the metal bowl and let it rest atop the preheating oven, covered with a tea towel, for minimal proofing.
- Divide dough into two equal portions and roll each piece into rectangular shapes on a floured surface.
- Carefully transfer dough rectangles onto lightly sprayed baking sheets or pizza pans.
- Create an egg wash by whisking egg with water, then delicately brush the dough’s outer edges.
- Distribute mozzarella cheese evenly across both flatbreads, maintaining a clear perimeter.
- Artfully arrange sun-dried tomatoes, black olives, and crumbled feta over the cheese layer.
- Sprinkle dried basil and oregano across the flatbreads for aromatic seasoning.
- Bake in a preheated 500°F oven for approximately 10 minutes until crust turns golden and cheese becomes effervescent.
- Garnish with freshly chopped parsley, slice into wedges, and serve immediately while piping hot.
Notes
- Activate yeast carefully by using warm water and letting it foam for at least 3 minutes to ensure proper rising and flavor development.
- Knead dough on a lightly floured surface for 4-5 minutes to develop gluten and create a smooth, elastic texture that supports the flatbread’s structure.
- Position the rising dough near the preheating oven to provide gentle warmth, which helps the dough expand and become light and airy.
- Brush egg wash around the perimeter of the flatbread to create a beautiful golden-brown crust that adds visual appeal and a slight crispness.
- Layer Mediterranean ingredients like sun-dried tomatoes, black olives, and feta strategically to ensure even distribution and balanced flavor in every bite.
- Bake at a high temperature of 500°F to achieve a crispy crust and perfectly melted, bubbly cheese that captures the authentic Mediterranean flatbread experience.
- Prep Time: 15 minutes (plus rising time)
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg