Olive Oil Flat Bread with Herbs
This weekend was fun, well, every weekend is fun around here because we have a FULL house of people sharing good food and laughter! Grandparents, nieces, brothers, friends… The whole gang was here for a good ol‘ BBQ. This particular weekend was even more fun because we were making a campfire for s’mores and corn. I love corn when it’s slightly burned from the fire (mmmm), and s’mores…
Well, who can say NO to sugar loaded, gooey, chocolaty deliciousness? Every bite just hit that spot in my head when you eat sweets. I feel that my teeth are suffering, but, I don’t care cause it’s so darn good.
To cut the story short, I made this past week about 4 times this exact olive oil flatbread and on Saturday I made it especially for my friend that was joining us for the BBQ. Kids went bananas over it, and kept asking are you sure there is no garlic in this and why didn’t you add some garlic on top… One more suggestion to keep in mind for the next time. My kids love garlic as well as my darling’ nieces.
This is a delicious and satisfying recipe that is very simple to make, and I hope you will agree with me. I actually made it bit thicker than your regular flatbread because I like to have a bite and at the same time a crunch, so if you wish to make it even flatter be my guest and do it.
Olive Oil Flat Bread with Herbs
- 1/2 tablespoons sugar
- 1 teaspoon dry yeast
- 2 cups all-purpose flour + few tbsp. For dusting
- 1/2 tablespoon salt
- 3/4 to 1 cup warm water
- 2 tablespoons pure olive oil
- 2 teaspoons olive oil for drizzling or brushing
- Herbs: Weber's garlic and herb seasoning work well or get something similar.
- Combine sugar and yeast in a bit of warm water or warm milk to activate.
- Meanwhile, put together flour, salt and if the yeast is activated pour in the flour. Mix, and start adding water a little bit at the time, stir with the wooden spoon (I find it the best).
- Oil your hands and start kneading. You do not need to need it for 30 minutes, just enough to make a dough-ball, a few minutes of kneading. Add the rest of the oil and knead until you form the dough ball-cover. The dough can be softer than pizza dough, but you wouldn't make a mistake if it looks like pizza dough.
- Let it rise for about 45 minutes or until double in size on the room temperature.
- Preheat the oven at 375 Fahrenheit (190 C)
- Take it out of the bowl and place on the flour-dusted surface, knead for a few seconds and try to flatten the dough until you reach your desired thickness. I like it thicker (Because we make sandwiches)
- Oil the baking pan, transfer the flatbread.
- Drizzle or brush on a little bit of olive oil and sprinkle with the herbs (or garlic and herb mix).
- Let it rise for 10 more minutes, then bake until golden brown and approximately 30-35 minutes.
- -We loved spreading on the bread cream cheese and as you can see on the pictures sun-dried tomato pesto.
You may use any herbs that you might have on hand or that you like. Weber's garlic and herb seasoning is available in Publix and other stores. You can use garlic powder or freshly minced garlic and just add it equally on the top of the bread before baking. Or just use garlic and herb mix. You can make two large flatbreads out of the amount of dough, just use a rectangular or large square baking pan and stretch the dough from one end to the other. That way you might end up with a nice thin crust and two loaves of bread that you can also use as a pizza crust. Yes, you can use a standing mixer: Put the sugar, salt, olive oil, water, flour, yeast into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Let it rise!