Name: Olive-filled Flatbread
Yield: 16
Cuisine: Greek
Ingredients: 2 cups lukewarm water; 2 teaspoons granulated sugar; 1 and 1/2 teaspoons active dry yeast; 1/4 cup flour; 4 cups all-purpose flour; 1 and 1/2 teaspoons salt; 1/4 cup olive oil; 1/4 cup olive oil; 1 onion, finely chopped; 3 scallions, thinly sliced; 10-12 oz (about 340g) olives, pitted and chopped; 1/4 cup sun-dried tomatoes, chopped; 1/4 cup finely chopped fresh parsley; 1 teaspoon died crushed mint; freshly cracked black pepper to taste; Optional: feta cheese and roasted red peppers

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Buttery, soft, savory, and delicious!

Watch the Video:

Last week I shared my Cheesy Feta Stuffed Flatbreads. So many of you loved them that I decided to share my olive-filled flatbread. It’s soft, buttery, and filled with an incredible savory olive mixture. I like to use an assortment of olives, from pitted to stuffed versions. The stuffed olives come filled with garlic, blue cheese, red peppers, and more, and you can use any mixture of your favorites. I used Kalamata and garlic-stuffed green olives in my video and combined them with sweet sun-dried tomatoes, onions, and fresh herbs. Olives and peppers go so well together, so you could even add some chopped roasted red peppers and feta to the filling to change it up. It will be hard not to crave these!

Why you’ll crave these

Buttery soft flatbread

Briny olives

Sweet onions

Mild scallions

Robust tomatoes

Fresh herbs

Delicious pillowy soft flatbread with a juicy, savory olive, veggie, and herb filling!

Here’s what you need

For the Dough:

Lukewarm water
Granulated sugar
Active dry yeast
Semolina flour
All-purpose flour
Salt
Olive oil

For the Olive Filling:

Olive oil
Onion -finely chopped
Scallions -thinly sliced
Olives -pitted and chopped
Sun-dried tomatoes -chopped
Fresh parsley -finely chopped
Mint -freshly chopped, or you can use dried mint
Freshly cracked black pepper

Optional fillings

Feta cheese
Roasted red peppers
Crushed red pepper flakes

How to make Olive filled Flatbread

Make the Dough:

Combine the first four ingredients in the bowl of a tabletop mixer fitted with the dough hook attachment.
Whisk them together and let the yeast activate for about 8 minutes.
The yeast is active as soon as a puffy cloud appears at the top of the mixture.
Combine the flour and salt in a mixing bowl and whisk together.
Add the flour mixture to the yeast mixture along with the olive oil.
Knead on low speed for 10 minutes.
Transfer the dough to a large bowl greased with olive oil and toss the dough to coat.
Cover the bowl and place it in a warm place to rise until doubled in volume.
Add the olive oil and onion to a skillet.
Cook over medium heat until soft and golden -about 8 minutes.
Add the scallions and cook for 2-3 minutes until softened.
Remove from heat and mix in the remaining filling ingredients.

Assemble the Flatbreads:

Preheat the oven to 400 °F, 200 °C.
Transfer the dough to a clean work surface and divide it into 8 or 16 equal portions.
Press each portion into a flat circle and divide the filling equally between the dough portions.
Fold the edges of the dough over the filling and press it into a disc.
Place all the filled portions of dough onto baking trays lined with parchment paper and sprinkle with semolina.
Set aside to rest for 20 minutes.
Brush the top of each disc with melted butter and sprinkle some sesame seeds on top.
Bake for 15 minutes on the center rack of the preheated oven.
Move the tray to the top rack and bake for an additional 8 minutes or until golden.

Flatbreads filled with olives, herbs, and sun-dried tomatoes

Serving

Because these flatbreads are filled with olives, veggies, and herbs, they can be served as an appetizer, snack, or with a meal. They go perfectly alongside a salad or with any Greek meal. The olives add heartiness, and next time; I’m definitely going to add creamy feta crumbles. You know I can’t resist! Let me know which combination of olives you use and send me pictures of your flatbread on Instagram. Kali Orexi!

Try these Bread recipes:

Olive-filled Flatbread

Yield: Makes 16 small pitas