Tomato and Kalamata Flatbread

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This simple flatbread is a great appetizer for a movie night or a feast—
and it’s easily doubled or tripled for a crowd. The Garlic infused olive
oil in the dough and on top ensures you’ll have delicious garlicky
flavor in every bite!

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  • 4

Ingredients

  • 2 cups all-purpose flour, plus extra for dusting
  • 1 Tbsp granulated sugar
  • 1 tsp quick-rising yeast
  • 1 tsp sea salt
  • 3/4 cup water
  • 1/2 cup + 2 Tbsp Garlic infused olive oil, divided
  • 1 large on-the-vine tomato
  • 1 shallot
  • 1 Tbsp chopped fresh curly-leaf parsley
  • 1 Tbsp fresh oregano leaves
  • 1/2 cup Kalamata olives, pitted

Preparation

Step 1

In a large bowl, whisk together the flour, sugar, yeast, and salt
until fully combined. Create a well in the middle of the flour
mixture.

In a small saucepan over medium heat, heat the water to 110°F.
Add it to the flour mixture along with 1/4 cup of the olive oil. Mix
well to form a soft, sticky dough. Turn the dough onto a lightly
floured surface and knead until smooth and elastic, 8–
10 minutes.

Place 2 Tbsp of the olive oil in a medium bowl and place the dough
in the bowl, turning it to coat it evenly with oil. Cover with a dry
tea towel and set it in a warm, draft-free place to rise for 10 mins.

While the dough is rising, roughly chop the tomato, shallot,
parsley, and oregano. Add 2 Tbsp olive oil and chopped herbs and
veggies into the blender. Pulse to form a chunky mixture.
Preheat the oven to 450°F. Line a baking tray with parchment
paper.

Roll out the dough to a 1/2-inch-thick oval or rectangle on a lightly
floured surface. Place the dough on the prepared baking tray.
Brush with the remaining 2 Tbsp of olive oil, and let rest,
uncovered, for a few minutes in a warm place, while you chop the
olives.

Gently brush the tomato mixture over the dough, right to the edges,
and scatter the olives over the top. Bake for 8–10 minutes, until the
edges are golden and the center is firm, not doughy. Remove from
the oven, and cut and serve immediately.

This can be stored in an airtight container in the fridge for up to
3 days.

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