Olive Flatbread Without Leavening: a perfect recipe for an aperitif, an appetizer, or a buffet.
The olive flatbread is very simple and quick to prepare. For the preparation, I used instant yeast for savory baking, so there are no leavening times to observe. You mix it and it goes straight into the oven.
As you can guess from the name, it is crispy and flavorful, I am sure it will win over anyone’s palate. It is excellent on its own or accompanied by cold cuts and cheese.
But let’s see right away how to prepare the olive flatbread.
This content contains one or more affiliate links.
If you haven’t done so yet, subscribe to my YouTube Have Fun in the Kitchen channel to not miss out on my VIDEO RECIPES!
You might also like these recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 3/8 cups semolina
- 1 teaspoon salt
- 1 packet instant yeast for savory baking
- 1 1/4 cups water
- 2 tablespoons extra virgin olive oil
- 1/2 cup green olives (sliced)
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking Pan
- 1 Parchment Paper
How to Prepare Olive Flatbread Without Leavening
In a bowl, place the semolina flour, salt, and yeast. Mix with a spoon.
Add the oil and water and mix with the spoon.
Add the chopped olives and mix everything well, always with the spoon. The dough will be soft but not sticky.
Line a 32 cm baking pan (those used for baking pizza) with parchment paper. Lightly oil the parchment paper.
Place the dough inside the pan and spread it with your hands. Add another drizzle of oil on the surface.
Bake in a preheated, static oven at 356°F and let it cook for about 25/30 minutes. The flatbread should be golden and crispy.
Serve and enjoy.
