Sourdough Olive Flatbread is a perfect choice when you want something special. 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.
This Sourdough Olive Flatbread has so much flavor.
If you’ve spent any time on this recipe site, you know how much I love making sourdough bread. I especially enjoy flatbread during the spring and summer months. This Sourdough Olive Flatbread goes wonderfully with salads, grilled entrées, or pasta, especially those with red sauce.
See more Sourdough Recipes. Browse Salads or Italian Recipes.
Ingredients for Sourdough Olive Flatbread
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and Chef’s knife, slice the black olives. Chop the Kalamata olives.
I like having variation in the olives for this recipe, so I slice the black olives, and then chop the Kalamata olives. This offers a nice visual variation for this flatbread.
In a small bowl, combine the extra virgin olive oil and minced garlic. Whisk to combine. Set aside until later.
Make the Dough
In a large mixing bowl, combine the sourdough starter, which is fed and “active”, warm water, and extra virgin olive oil. Mix in the instant dry milk, instant yeast, granulated sugar, and kosher salt. Add 2 cups all-purpose flour and mix to made a soft dough.
Next, add in sliced black olives, chopped Kalamata olives, crushed rosemary, and dried 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.
Form the Loaves
Gently deflate the dough and shape into two ovals, approximately 8″ x 11″. 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. Brush garlic oil over the bread. Cover and let rise for 30-45 minutes. Preheat oven to 400°F with a pizza stone (using convection option if available), allowing at least 30 minutes for the oven to get hot.
Bake the Flatbread
Once the dough has risen, sprinkle tops with sea salt. Using a pizza peel, transfer one of the loaves to a hot baking stone.
Bake in preheated convection oven for 14-16 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Repeat with the second loaf.
To serve, you may either tear or slice each flatbread into 6-8 pieces. Serve in a bread basket or on a tray. This recipe will make 2 large loaves and will serve 8-10 people.
Serving Suggestions
Serve Sourdough Olive Flatbread with a Salad, or a favorite grilled entrée such as Grilled Pork Chops, Honey-Glazed Grilled Chicken Thighs, or Cajun Shrimp. It also goes quiet well with Spaghetti Recipes.
Browse Similar Categories
Sourdough Olive Flatbread
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup sourdough starter ("fed" active and bubbly)
- 1 cup warm water
- 2 tablespoons extra virgin olive oil
- 3 tablespoons instant dry milk
- 1 teaspoon instant yeast (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 1/4 cup black olives (sliced)
- 1/4 cup Kalamata olives (chopped )
- 1 teaspoon crushed rosemary
- 1 teaspoon dried oregano
Topping
- 3 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 2 teaspoons sea salt
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and Chef's knife, slice the black olives. Chop the Kalamata olives.
- In a small bowl, combine the extra virgin olive oil and minced garlic. Mix together to blend. Set aside until later.
Make the Dough
- In a large mixing bowl, combine active sourdough starter, warm water, and extra virgin olive oil. Mix in the instant dry milk, instant yeast, granulated sugar, and kosher salt. Add 2 cups flour and mix to make a soft dough.
- Next, add slice black olives, chopped Kalamata olives, crushed rosemary, and dried 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.
Form the Loaves
- Gently deflate the dough and shape into two ovals, approximately 8" x 11". 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.
- Brush garlic oil over the loaves. Cover and let rise for 30-45 minutes. Preheat oven to 400℉, allowing at least 30 minutes for the oven to heat.
Bake the Flatbread
- Once the dough has risen, sprinkle the tops with sea salt.
- With a pizza peel, transfer one loaf to hot baking stone. Bake for 14-16 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Repeat with the second loaf. Makes 2 large flatbread.
