This flatbread is crisp and flaky and full of flavor. Pair it with a young cheese and a Negroni or Spritz!
1/2 cup (113g) warm water
1 1/2 cups (180g) all purpose flour
2 1/4 tsp active yeast
1/2 cup oil-cured olives, pitted and chopped (see note)
1 TBS fresh oregano, chopped
1/2 tsp crushed red pepper flake
Combine water, Olio Taibi Nocellara Extra Virgin Olive Oil, flour, yeast in a bowl and knead until you have a smooth ball of dough. You can also do this in a stand mixer own low speed. While the dough will be very soft, it should not be sticky, but it will feel very supple from the oil.
Place dough into a lightly oiled container and allow to rise for about 25-30 minutes until doubled.
Deflate dough and place on a board, flatten out into a square, layer on chopped olives, then fold a few times and then knead together until olives are distributed evenly.
Place dough back into container for a second rise. This second rise should also take about 25 minutes. Meanwhile preheat oven to 375.
When dough has doubled, deflate. Oil a baking sheet at least 10x15 in size. Stretch and pat dough into a 10x15 rectangle. If you using a larger baking sheet, still do 10x15, it just won't go to the edges, and that's ok.
Sprinkle with fresh oregano and red pepper flake.
Bake for 20 minutes until golden brown.
Remove to a cooling rack. Allow to cool to the touch before cutting into desired size. Serve warm or room temperature.
Oil cured olives are olives that are dry cured in salt, then soaked in olive oil to rehydrate them. They are similar in texture to a dried plum or cherry, and have a tart edge with a sweetness as well and a very hearty flavor. While brine cured olives are wonderful in other styles of flatbreads, they are not the best choice to substitute in this flatbread.
Salt is not missing from this recipe! The salt content in the olives is plenty to add proper seasoning to the bread.
While appetites vary, this flatbread will serve 4-6 people as part of an antipasti course. If you want more you can easily double all ingredients, and then divide the dough into two after the second rise to bake two breads.