• 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.