Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Rustic Olive Flatbread from King Arthur Flour
At a Glance
- Total
- 45 min
- Servings
- 1.00 Large flatbread, serving(s)
Categories
- Bread
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rustic Olive Flatbread from King Arthur Flour brings together 2 1/4 unbleached all-purpose flour, 1 cup olive, artisan bread flavor, 1 1/2 teaspoons instant yeast in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 1 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Equipment
Mixing bowl, parchment paper, baking stone or baking sheet, baker's peel, wire rack
Ingredients
- 2 1/4 unbleached all-purpose flour
- 1 cup olive, artisan bread flavor
- 1 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 3 tablespoons dry milk
- 2 tablespoons olive oil
- 1 cup lukewarm water
- olive oil
- sea salt
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
DOUGH:.
Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough.
Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk.
Gently deflate dough and shape into a 10" x 12" oval on lightly greased parchment.
TOPPING:.
Brush lightly with olive oil and sprinkle with sea salt.
For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2" to allow for rising).
Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack.
With baker's peel transfer flatbread on its parchment to heated stone.
Bake for 20 to 25 minutes, until golden brown.
Remove from oven, transfer to rack to cool.
HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.
Keep Cooking
More unbleached all-purpose flour Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
