The mini flatbreads with cherry tomatoes and olives are soft and delicious, easy to make at home and perfect for any occasion. If you’re looking for an idea for an appetizer, a family dinner, a buffet, a delicious snack, a meal at the office, the beach, or on a trip, and why not also for a snack to bring to school or for the afternoon, these mini flatbreads with their dough made of only five ingredients and with a healthy and genuine topping are truly perfect! They are very easy to make and soft even without potatoes in the dough. Moreover, they are vegetarian, and we can top them as we like, not only with cherry tomatoes and green olives but also with other vegetables and seasonings as we indicate in the notes at the end of the article.
The preparation is very simple: first, we prepare the dough by dissolving the yeast in the water and mixing water and flour first with a spoon and then with hands until we get a slightly sticky dough. We move to a work surface and continue working the dough by making folds, then place it in a bowl to let it rise. After about an hour, we divide the dough into 8 balls of about 3.5 oz each and stretch them with our hands. We place them on a baking sheet lined with parchment paper to let them rise again for about two to three hours. At this point, we top the mini flatbreads with oil or a brine of water and oil, use the fingertips to create the characteristic dimples on their surface, and top them with cherry tomatoes and green olives that we seasoned with oil, oregano, and salt. Bake for about 15 minutes at 392°F, and once ready, top them with more oil and fresh basil.
Delicious, irresistible, they are prepared in a few hours and literally disappear in a few minutes, so we recommend making them by doubling the doses to satisfy everyone!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Make Mini Flatbreads with Cherry Tomatoes and Olives
- 4 cups flour
- 1 1/4 cups water
- 6 g fresh brewer's yeast
- 2 tsp salt
- 2 tbsps extra virgin olive oil
- 1 1/2 cups cherry tomatoes
- 3/4 cup green olives
- dried oregano
- basil
- extra virgin olive oil
- salt
Tools to Make Mini Flatbreads with Cherry Tomatoes and Olives
- 2 Bowls
- 1 Work Surface
- 1 Baking Sheet
- Parchment Paper
- 1 Oven
Steps to Make Mini Flatbreads with Cherry Tomatoes and Olives
Start making the mini flatbreads by preparing the dough that needs to rise: dissolve the fresh brewer’s yeast in 1/4 cup of warm water taken from the total. Let it rest for about ten minutes. Then pour it into a bowl and add the remaining water.
Also add the flour to the bowl and start mixing with a spoon and fork and then with your hands until you obtain a homogeneous but still sticky dough.
Also add the salt and olive oil and continue kneading until the oil is completely absorbed.
Transfer the dough to a floured work surface and knead it for another 5-10 minutes until it becomes homogeneous and compact. Make folds by taking the dough from the top and slightly pulling it to bring it to the center. Then repeat the same operation from the other sides. Let it rise in a bowl for about 1 hour.
Then divide the dough into eight balls of about 3.5 oz each and let them rise covered for a couple of hours.
In the meantime, prepare the topping for the mini flatbreads: wash the cherry tomatoes well and cut them in half.
Rinse the olives from the brine and cut them into pieces or slices.
Combine the tomatoes and olives in a bowl and season them with salt, oil, and oregano.
Once the mini flatbreads have risen, cover them with oil or alternatively with a brine of water and oil, and use your fingertips to form the classic dimples on their surface.
Top each mini flatbread with the cherry tomatoes and olives and pour their liquid over each.
Place the mini flatbreads on a baking sheet lined with parchment paper and bake in a preheated oven at 392°F for about 15 minutes.
Remove them from the oven and top them with more oil and fresh basil.
Simo and Cicci Recommend
You can store the mini flatbreads in the fridge well-sealed in an airtight container for up to 2-3 days or alternatively freeze them.
FAQ (Questions and Answers)
Can the mini flatbreads be topped differently?
Yes, you can use a mix of red and yellow cherry tomatoes or just yellow ones or add black olives and capers. You can top them with thin slices of potatoes and zucchini or thin slices of mushrooms. You can also add herbs like rosemary, thyme, or marjoram. You can also add slices of onion or garlic if you like.
Can dry brewer’s yeast be used instead of fresh?
Yes, you can use 2 g of dry brewer’s yeast or a larger quantity if you want to speed up the rising process.
