Mediterranean Delight Flatbread

This Mediterranean flatbread brings the sunny flavors of Greece right to your kitchen with minimal effort. The combination of tangy feta, briny olives, and sweet balsamic creates a perfect balance that transforms ordinary flatbread into something extraordinary.

I first made this flatbread when hosting an impromptu gathering with friends who dropped by unexpectedly. With just flour and a few Mediterranean ingredients I had in the fridge, I created what has now become our favorite weekend lunch tradition.

Ingredients

• All purpose flour: Provides the perfect base with just enough structure while staying tender
• Instant yeast: Allows for faster rising without sacrificing flavor
• Olive oil: Adds authentic Mediterranean flavor and helps create a crisp exterior
• Cherry tomatoes: Bring natural sweetness that intensifies when roasted
• Kalamata olives: Provide that distinctive briny bite that defines Mediterranean cuisine
• Feta cheese: Adds creamy tanginess that balances the other flavors perfectly
• Fresh herbs: Brighten the entire dish I recommend using fresh whenever possible
• Balsamic glaze: Creates sweet concentrated flavor that ties everything together

Step-by-Step Instructions

Prepare the Dough:

Combine flour, instant yeast, and salt in a large mixing bowl, creating a well in the center. Pour olive oil and warm water into this well. The water temperature is crucial here around 110°F is perfect. Too hot and you'll kill the yeast, too cool and it won't activate properly. Stir everything together until you have a shaggy, somewhat sticky dough that pulls away from the sides of the bowl.

Knead the Dough:

Transfer your dough to a lightly floured work surface. Knead for a full 5 to 7 minutes, pushing with the heel of your hand, folding the dough over itself, rotating a quarter turn, and repeating. This develops the gluten structure essential for that perfect chewy texture. The dough is ready when it feels smooth and elastic, and springs back when you poke it with your finger.

Let It Rise:

Place the dough in a bowl lightly brushed with olive oil, turning once to coat both sides. Cover with a damp kitchen towel or plastic wrap and set in the warmest spot in your kitchen. An ideal temperature is around 75°F to 85°F. Let it rise for about an hour until doubled in size. You'll know it's ready when you poke it with your finger and the indentation remains.

Preheat the Oven:

Place your pizza stone or baking sheet in the oven and preheat to 475°F. This high temperature is essential for creating that bakery quality crust with the perfect balance of crispness and chew. Allow at least 30 minutes for your stone to fully heat through.

Shape the Flatbread:

Gently punch down the risen dough to release air bubbles. Divide it into two equal portions for easier handling and more even baking. On a floured surface, roll each portion into approximately 10 by 6 inch rectangles, about 1/4 inch thick. Don't worry about perfect shapes the rustic look is part of the charm.

Top the Flatbread:

Carefully transfer the rolled dough onto parchment paper. Distribute cherry tomatoes with cut sides facing up to prevent excess moisture. Scatter olives evenly, making sure every bite will have some briny flavor. Crumble feta in varying sizes some larger pieces will create pockets of creamy goodness while smaller crumbles distribute the flavor. Finish with a generous sprinkle of herbs.

Bake the Flatbread:

Using the parchment paper as a sling, carefully slide the topped flatbreads onto your preheated stone or baking sheet. Bake for exactly 10 to 12 minutes, watching carefully as the edges turn golden brown. The feta should just begin to melt but not completely lose its shape, preserving that distinct tanginess.

Finishing Touches:

Remove the flatbreads from the oven and immediately drizzle with balsamic glaze, creating a zigzag pattern across the top. If using arugula, wait just 1 to 2 minutes before adding it so it wilts slightly from the residual heat but doesn't completely lose its structure or peppery bite.

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The first time I served this at a family gathering, my Greek grandmother actually asked for the recipe. Coming from someone who rarely used written recipes and had been making traditional flatbreads for decades, this was the highest compliment I could receive.

Make-Ahead Options

This flatbread recipe works beautifully as a make ahead meal. The dough can be prepared up to 24 hours in advance and stored in the refrigerator. Simply place the dough in an oiled bowl, cover with plastic wrap, and refrigerate. The slow, cold fermentation actually improves the flavor, giving it more depth and complexity. When ready to use, remove the dough from the refrigerator about 30 minutes before shaping to allow it to warm up slightly for easier handling.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Instead of all purpose flour, you can use bread flour for a chewier texture or substitute up to 1/2 cup with whole wheat flour for a nutty flavor and added nutrition. No fresh herbs? Dried work well just use 1/3 the amount called for. Replace feta with goat cheese for a creamier result, or use ricotta mixed with a pinch of salt for a milder option. For a vegan version, omit the cheese entirely and add extra olives, sun dried tomatoes, and a sprinkle of nutritional yeast for umami flavor.

Serving Suggestions

While delicious on its own, this Mediterranean flatbread pairs beautifully with accompaniments. Serve alongside a simple Greek salad with cucumber, red onion, and a lemon vinaigrette for a complete meal. For entertaining, cut into small squares and serve with a side of tzatziki or hummus for dipping. A chilled crisp white wine like Assyrtiko or Albariño complements the Mediterranean flavors perfectly. For a more substantial meal, add grilled chicken or roasted chickpeas on top after baking.

The History Behind the Dish

Flatbreads have been a staple throughout the Mediterranean for thousands of years, with each region developing its own variations. This recipe draws inspiration from several traditions particularly Greek lagana and Italian focaccia. Historically, these flatbreads were cooked on hot stones by the fire, which is why a pizza stone gives such authentic results. The combination of olives, tomatoes, and herbs represents the agricultural bounty of Mediterranean coastal regions, where these ingredients have been cultivated since ancient times. This modern interpretation maintains the simplicity and fresh flavors that have made Mediterranean cuisine so beloved worldwide.

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With each bite of this Mediterranean flatbread, I’m reminded of sunny afternoons by the Aegean Sea. It’s proof that with a few simple ingredients, you can create something truly special.

Frequently Asked Questions

→ Can I make the flatbread dough ahead of time?

Yes! You can make the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature about 30 minutes before shaping.

→ What can I substitute for Kalamata olives?

Black olives or green olives make good substitutes. If you're not an olive fan, try adding artichoke hearts, roasted red peppers, or capers for a similar Mediterranean flavor profile.

→ How do I know when my flatbread is done baking?

The flatbread is done when the edges are golden brown, the cheese has slightly melted, and the bottom is crisp. If using a pizza stone, it typically takes 10-12 minutes at 475°F.

→ Can I freeze this flatbread?

Yes, you can freeze the flatbread before or after baking. To freeze before baking, prepare the dough and freeze it shaped but without toppings. To freeze after baking, cool completely, wrap tightly, and freeze for up to 3 months. Reheat in a 350°F oven until warm.

→ What other Mediterranean toppings work well?

Try adding sun-dried tomatoes, pine nuts, fresh basil, thinly sliced red onion, or roasted garlic. For protein, consider adding grilled chicken, shrimp, or chickpeas.

→ What can I use instead of balsamic glaze?

You can substitute honey mixed with a little lemon juice, reduced balsamic vinegar, or a drizzle of good quality olive oil and lemon zest.