Italian · Lunch
Plain Olive Oil and Herb Flatbread
Thin, hand-stretched wheat dough baked until blistered and lightly charred at the edges, brushed with olive oil and scattered with fresh rosemary, thyme, garlic, flaked sea salt and cracked black pepper. No cheese, no sauce, no toppings beyond herbs and oil. Served warm as a simple flatbread.
$2
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
479Calories
13.1gProtein
15.7gFat
78.2gCarbs
0.6gSugar
4.1gFiber
735mgSodium
0mgChol
2.3gSat Fat
208mgPotassium
34mgCalcium
3.4mgIron
0mcgVitamin B12
1.1mgVitamin C
vegan
vegetarian
herb-salt
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Whisk yeast into warm water, let stand 5 minutes until bubbles form on surface.
2
Mix
Combine flour, 1 tablespoon oil, and dough salt; knead 6 minutes until smooth and elastic.
3
Proof
Cover dough in oiled bowl with cloth and leave at room temperature 60 minutes until doubled.
4
Bake
Heat oven to 475°F with baking sheet inside. Stretch dough thin, transfer to sheet, brush remaining oil over top, scatter rosemary, thyme, garlic, and finish with flaked salt and black pepper. Bake 9–10 minutes until edges blister and base sounds hollow.
5
Plate
Slide flatbread onto board and slice into wedges to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g bread flour
- 1 tsp1 tsp instant yeast
- 160ml160ml warm water
- 60ml60ml olive oil, divided
- 1/2 tsp1/2 tsp salt, for the dough
- 2 tsp2 tsp rosemary
- 1 tsp1 tsp fresh thyme
- 22 small garlic clove
- 1/2 tsp1/2 tsp flaked sea salt, for finishing
- 1/4 tsp1/4 tsp black pepper
