20-Min Herbed Flatbread with Olive Oil
A quick, crispy herbed flatbread with a tender crumb and olive-oil finish—no yeast rising required. Tear and dip in more oil, or serve alongside soup.
- Total time
- 18 min
- Servings
- 2
- Calories
- 310
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup warm water
- 4 tbsp extra-virgin olive oil, divided
- 1.5 tsp dried herbes de Provence (or italian seasoning)
- ¾ tsp coarse sea salt
- ¼ tsp instant yeast
Instructions
- 1
Mix flour, yeast, and salt in a bowl. Pour in warm water and 2 tbsp olive oil, stir until shaggy.
- 2
Knead by hand or with a wooden spoon for 3 minutes until smooth and slightly elastic.
- 3
Stretch dough into a rough oval on an oiled sheet pan, about 1/2-inch thick.
- 4
Drizzle with 1 tbsp olive oil, sprinkle herbes de Provence evenly. Let rest 5 minutes.
- 5
Use your fingers to poke dimples across the surface, creating a lattice-like texture.
- 6
Bake at 425°F for 10–12 minutes until edges are golden and surface is crispy. Drizzle with remaining 1 tbsp oil. Serve warm.
Tools you’ll need
- mixing bowl
- wooden spoon
- sheet pan
- oven
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