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Olive and Herb French-Style Flatbread

Source of Recipe

From "Tasty Ultimate" by Buzzfeed, Inc.


Recipe Introduction

"Show up at any party with this herb- and olive-studded bread and you'll be immediately crowned a VIFP (that is a Very Important Flatbread Person)."

List of Ingredients

â—¦ â…” cup lukewarm water (105° F to 110° F)
â—¦ 1 teaspoon active dry yeast
â—¦ ½ teaspoon sugar
â—¦ 1 tablespoon extra-virgin olive oil, plus more for greasing and brushing
â—¦ 1 teaspoon kosher salt
â—¦ 2 ¼ cups all-purpose flour
â—¦ ½ cup finely chopped mixed Mediterranean olives
â—¦ 1 tablespoon finely chopped fresh flat-leaf parsley
â—¦ 1 tablespoon fresh thyme leaves
â—¦ 2 teaspoons finely chopped fresh rosemary
â—¦ Flaky sea salt and coarsely ground black pepper


Recipe

Whisk together the water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. Stir in the olive oil and salt, then add the flour and stir until a dough forms.

Using a rubber spatula, scrape the dough out onto a lightly floured surface. Knead it until it becomes smooth and elastic, about 6 minutes. Form the dough into a ball. Grease a large bowl with olive oil. Place the dough in the bowl and turn to coat in the oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area until doubled in size, about 1 hour.

Preheat oven to 450° F. Line two baking sheets with parchment paper.

Turn the dough out onto a lightly floured surface. Cut the dough in half and then flatten and stretch each piece into a roughly 12-inch-long by 8-inch-wide triangle. Transfer each triangle to a prepared baking sheet. Using a paring knife, cut a slit lengthwise down the center of each triangle, leaving 1 inch of the dough attached at both ends. Cut three smaller (2- to 3-inch) slashes on each side of the long slash, angling them down toward the shorter side of the triangle; the slashes should resemble the veins of a leaf. Gently spread the slashes apart with your fingers. Cover each baking sheet with a damp kitchen towel or plastic wrap and let stand until the dough is slightly puffed, about 30 minutes.

Uncover the baking sheets. Gently brush the dough with more olive oil and sprinkle evenly with the olives, parsley, thyme, rosemary, sea salt, and pepper. Bake the flatbreads, one at a time, until golden brown all over and crisp on the bottom, about 20 minutes. Transfer the baking sheet to a wire rack and let cool for at least 10 minutes before serving. The flatbreads will keep, wrapped in plastic wrap, at room temperature for up to 2 days.

Makes 2 flatbreads