This salty and savory flatbread is a tasty vegetarian appetizer or snack. Spanish manzanilla olives with red peppers and rosemary brings a pop of flavor to the simple flatbread. Recipe and photo provided by Jill Silverman Hough.
1 cup warm water (105 to 115°F)
1 tablespoon active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil, plus more for bowl and baking sheet
1/2 cup quartered Lindsay® Manzanilla Olives Stuffed with Pimiento
1/2 teaspoon coarse or flaked salt
2 tablespoons fresh rosemary leaves
Combine water, yeast and sugar in small bowl; set aside until foamy, about 5 minutes.
Add flour and salt to bowl of food processor fitted with dough blade and process to combine. Add yeast mixture in 3 or 4 batches, processing between additions.
Continue processing until dough forms ball and sides and bottom of processor bowl are clean, then process for 1 minute more.
Transfer to large, oiled bowl and loosely cover; set aside to rise until doubled, about 1 1/2 hours.
On lightly floured surface, roll or spread dough into approximately 8-by-10-inches. Transfer to oiled baking sheet; set aside 30 minutes.
Meanwhile, preheat oven to 500°F, ideally with pizza stone.
Dimple dough with fingertips; drizzle with oil, then sprinkle with olives and salt.
Place baking sheet on pizza stone and bake 10 minutes.
Sprinkle with rosemary and continue baking until browned, 3 to 5 minutes.
Tips: You can also make the flatbread dough using a stand mixer and the dough hook attachment. Combine the flour and salt in the mixer’s bowl, add the foamy yeast mixture, and process on medium-low speed for about 5 minutes. Also, try adding cheese to the toppings—we especially like crumbled blue cheese, shaved Parmesan, or shredded Gruyere.
