If you’re looking for an easy appetizer to make for your next dinner or party, try these Antipasto Skewers with Italian Dressing. They look great on a table, and they are delicious. Plus, they are so easy to put together.
I love to serve Antipasto Trays when we have a gathering of family and friends. Antipasto is commonly known as the first course of a traditional Italian meal. Here in America, they might also be called a cheese and cracker tray, a charcuterie board, or …
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.
For the Topping:
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.
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.
