Olive and rosemary flatbreads, yeast-free, if you want something quick and tasty, dive in and prepare these flatbreads. Mine are made with Taggiasca olives and fresh rosemary, but know that you choose the ingredients; you can replace them with sun-dried tomatoes or pumpkin, sage, and oregano, or even just plain if you don’t have bread at home and don’t want to go out to buy it, you can always prepare these quickly. I often make them for quick appetizers or snacks, to accompany vegetables and more with a good glass of wine.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 437.08 (Kcal)
- Carbohydrates 58.12 (g) of which sugars 1.39 (g)
- Proteins 8.94 (g)
- Fat 21.04 (g) of which saturated 2.91 (g)of which unsaturated 1.49 (g)
- Fibers 2.25 (g)
- Sodium 1,314.09 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Necessary Ingredients to Prepare the Flatbreads
- 1 1/4 cups all-purpose flour
- 3 tbsps extra virgin olive oil
- 1/3 cup water
- 1 tsp salt
- 1.1 oz Taggiasca olives
- 1 tsp rosemary
Useful Tools to Prepare the Flatbreads
- Bowl
- Whisk
- Cutting Board
- Rolling Pin
- Pastry Board
Steps to Prepare Olive and Rosemary Flatbreads
In the glass bowl, I combine all ingredients. Flour and salt, water and extra virgin olive oil, fresh chopped rosemary (otherwise dry is fine too).
On the cutting board, I chop the olives and add them to the bowl with the other ingredients.
First, I use the whisk to mix water and oil, and then I continue with my hands.
I let the flatbread dough rest for about thirty minutes.
I take the dough, divide it into 4 parts, and roll it out.
If you prefer, you can also make the flatbreads smaller by dividing them into six parts.
I place them on a baking sheet with parchment paper and a drizzle of extra virgin olive oil. You can use two options to cook them, either in the oven at 375°F for 15 minutes or in the microwave on Crisp mode for 5 minutes at maximum power.
And here they are, ready: olive and rosemary flatbreads to replace bread or simply to prepare a tasty appetizer.
FAQ (Questions and Answers)
Can the flatbreads be prepared with other ingredients?
Yes, of course, flatbreads can be prepared without olives but with sun-dried tomatoes, oregano, or sage, according to your taste.
Can I use dried rosemary instead of fresh in the flatbreads?
Yes, certainly, dried rosemary is more convenient as it is already finely cut for sale.
