Sourdough Olive Flatbread

Sourdough Olive Flatbread

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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! Click to Tweet

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.

Recipe for Sourdough Olive Flatbread

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 minutes
Cook Time: 18 minutes
Rising Time:: 1 hour 45 minutes
Total Time: 2 hours 33 minutes
Servings: 2 loaves

Equipment

Bench Knife
Parchment Paper
Pizza Peel
Baking Stone

Ingredients

  • 1 cup "fed" sourdough starter
  • 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 chopped black olives
  • 1/4 cup chopped Kalamata olives
  • 1 teaspoon crushed rosemary
  • 1 teaspoon dried oregano

Topping:

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.

Notes

*You may use a convection oven setting for this recipe. If you do so, you may want to decrease the baking time by 2-3 minutes. 
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