Several weeks ago, we featured a five-day series of delicious recipes all using five ingredients or less. This Mediterranean Flatbread was originally developed as part of that series – but we ended up with six recipes, including another flatbread recipe, so we held this recipe back – until today!
My husband Jack, in particular, found it incredibly challenging to develop the recipes for that series using so few ingredients! He’s very creative in the kitchen and loves to add a pinch of this…a dash of that…resulting in a fantastic dish with a complexity of flavors.
Cooking is Jack’s creative outlet – but it’s also a labor of love for him – and it’s not uncommon for him to spend the whole day creating wonderful meals for our family! The entire process of creating a dish and taking the time to make it perfect has always thrilled him, and now – seeing our recipes shared here on A Family Feast – is an equally big thrill!
But then reality sets in – and spending all day in the kitchen isn’t always possible, especially when we have work, school, activities and everything else in our lives that we need to do! So simple – but still really delicious – recipes like this Mediterranean flatbread are a perfect option when time it tight!
This easy recipe takes store-bought frozen bread dough that has been brought up to room temperature and rolled out into the shape of a flatbread. Then a simple brush of olive oil, some chopped kalamata olives (if you are making our olive dipping sauce – just chop some extra), a few slices of red onion and a sprinkle of crumbled goat cheese – and the prep is done! Bake for twenty minutes or so and your Mediterranean flatbread is ready to be eaten!
Served with a side salad or soup – this Mediterranean flatbread makes a delicious, light lunch or dinner. Or – it can be eaten as an appetizer as well.Print
Note: The majority of the prep time listed here is for the frozen bread dough to thaw to room temperature and time to allow the dough to rest.
- 1 loaf frozen store bought bread dough, thawed
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon chopped Kalamata olives
- Few thin slices red onion
- 2 tablespoons crumbled goat cheese
- Cut bread dough in half and let each half come to room temperature in a warm draft free place for one hour. Press the dough out into an 8X10 rectangle using a rolling pin on a floured surface and let sit for ten minutes to relax. Do this two more times, covering each time it rests. Repeat for the other half so that they are both resting together.
- Preheat oven to 425 degrees and place rack in center. If cooking both halves together, place two racks spaced evenly in center of oven.
- Place dough on a parchment lined cookie sheet(s) .With your fingertips make indents all over the rolled out dough. Brush with half the oil and spread olives, onion and goat cheese all over top, right to edges.
- Bake for 20-25 minutes until browned. Remove from oven and drizzle the remaining oil. Sprinkle with salt and pepper only if you desire. Cut into 6 to 8 pieces and serve.
See some of our other five ingredient (or less) recipes: