Baking & Mezze
Green Olive & Wild Thyme Flatbread
A quick flatbread topped with cured green olives, dried wild thyme, olive oil and a little onion.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
From Toula's table
The topping is deliberately restrained so the olives and thyme remain the main flavours rather than being hidden under cheese.
Method
Step by step
- 1
Heat the oven to 230°C. Stretch the dough onto a lightly oiled tray.
- 2
Scatter the olives and onion over the dough. Drizzle with olive oil and sprinkle with wild thyme, sesame and black pepper.
- 3
Bake for 12–15 minutes until the base is cooked and the edges are golden.
- 4
Rest for 2 minutes, slice and serve warm.
Toula Tip
Drain the olives well before baking so excess brine does not make the centre of the flatbread soggy.
Serving suggestion
Serve with labneh, tomato salad or a simple bowl of greens.
Storage
Refrigerate leftovers for up to 2 days and reheat in a hot oven.
Substitutions
Use black olives for a different flavour profile, or add a small amount of crumbled white cheese if desired.
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