July 15, 2019

Sourdough Olive Flatbread

Name: Sourdough Olive Flatbread
Prep time: 30 min
Cook time: 18 min
Total time: 153 min
Ingredients: 1 cup sourdough starter ("fed" active and bubbly); 1 cup warm water; 3 tablespoons dry milk; 1 teaspoon instant yeast (Optional); 1 teaspoon kosher salt; 2 tablespoons extra virgin olive oil; 3 cups all-purpose flour; 1/4 cup black olives (chopped ); 1/4 cup Kalamata olives (chopped ); 1 teaspoon rosemary (crushed ); 1 teaspoon dried oregano; 3 tablespoon extra virgin olive oil; 1 clove garlic (minced); coarse sea salt

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Sourdough Olive Flatbread is a perfect choice when you want something extra special. It's loaded with flavor from the sourdough, olives, and herbs. Simply delicious!

Sourdough Olive Flatbread is a perfect choice when you want something extra special.

If you’ve spent any time on this recipe site, you know how much I enjoy making sourdough breads. I especially enjoy flatbread during the spring and summer months. This recipe is so delicious–loaded with lots of flavor from the sourdough, olives, and herbs. Plus it’s crunchy on the outside and chewy on the inside.

Ingredients Needed to Make Sourdough Olive Flatbread

sourdough starter (fed)
warm water
dry milk
instant yeast (optional)
salt
extra virgin olive oil
all-purpose flour
black olives
Kalamata olives
crushed rosemary
dried oregano

For the Topping:

extra virgin olive oil
garlic
sea salt

Instructions on Making Flatbread

In a large mixing bowl, combine sourdough starter, which has been fed and “active”, water, dry milk, yeast, salt, and olive oil. Add 2 cups all-purpose flour and mix to made a soft dough.

Add in sliced olives, rosemary, and oregano, adding the rest of the flour as needed to make a nice dough.

Place dough in a lightly greased bowl and cover. Let rise for 60 minutes until double. Gently deflate the dough and shape into two 5″ x 6″ ovals.

Transfer ovals to a greased sheet of parchment paper. Cut decorative slits in the bread from top to bottom with some cooking shears. Pull the dough apart where the slits are, to allow for rising.

In a small bowl, combine olive oil and garlic. Brush garlic oil over bread and sprinkle with sea salt. Cover and let rise for 30-45 minutes.

Preheat oven to 400 degrees, using convection option if available. With a pizza peel, transfer bread to a hot baking stone. Bake for 15-18 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Makes 2 large flatbread.

A Few Notes

Most of my sourdough recipes include a teaspoon or two of instant yeast. This is an optional ingredient. I used it in my early years of sourdough baking, but have since stopped including it in my recipes. As long as your starter is active and fertile (aka bubbly), you should not need the added yeast to build your gluten. However, using the yeast, will ensure that you have a quicker rising time.

Now, regarding olives. I love them! Especially Kalamata. If those are too strong for your preference, feel free to substitute green olives. Or even double the amount of black olives.

Using a convection option on your oven will help to achieve the golden brown crust faster. Just watch your baking time to make sure it doesn’t burn.

Serve Sourdough Olive Flatbread with a Dinner Salad, Grilled Pork Chops, Honey-Glazed Grilled Chicken Thighs, or Cajun Shrimp.

See more Flatbread Recipes Here. See more Sourdough Recipes Here.

Sourdough Olive Flatbread

Here's a delicious recipe for when you want something extra special. Serve with a salad, grilled pork, chicken, or steamed shrimp.

5 from 1 vote

Print Rate

Course: Breads

Cuisine: Italian

Keyword: Flatbread, Olives, Sourdough

Prep Time: 30

Cook Time: 18

Rising Time:: 1 45

Total Time: 2 33

Servings:

Equipment

Bench Knife

Parchment Paper

Pizza Peel

Baking Stone

Ingredients

1 cup sourdough starter "fed" active and bubbly
1 cup warm water
3 tablespoons dry milk
1 teaspoon instant yeast Optional
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
3 cups all-purpose flour
1/4 cup black olives chopped
1/4 cup Kalamata olives chopped
1 teaspoon rosemary crushed
1 teaspoon dried oregano

Topping

3 tablespoon extra virgin olive oil
1 clove garlic minced
coarse sea salt

Instructions

In a large mixing bowl, combine sourdough starter, water, dry milk, yeast, salt, and olive oil. Add 2 cups flour and mix to make a soft dough. Add olives, rosemary, and oregano, adding the rest of the flour as needed to make a nice dough. Transfer dough to a lightly greased bowl and cover. Let rise for 60 minutes until double.
Gently deflate the dough and shape into two 8" x 10" ovals. Lay out on a greased parchment paper. Cut decorative slits in the bread from top to bottom with some cooking shears. Pull the dough apart where the slits are, to allow for rising.
In a small bowl, combine olive oil and garlic. Brush garlic oil over bread and sprinkle with sea salt. Cover and let rise for 30-45 minutes. Preheat oven to 400 degrees. With a pizza peel, transfer bread to a hot baking stone. Bake for 15-18 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Makes 2 large flatbread.