Greek Olive And Herb Mixed Wheat Flatbread
FOOD FOR THOUGHT: Bread, one of the most ancient foods in the world, is an intrinsic part of the Mediterranean diet. It is also the quintessential comfort food. There are many theories as to why bread is so comforting, from the physical act of kneading to the olfactory pleasure brought on by the mere smell of freshly baked bread. Wheat is one of the foundational foods of the Mediterranean diet and has played a role in the culture and table in this part of the world from at least the creation of the Greek myths. Wheat calms us; in Greece, we make a funerary preparation of wheat and dried fruits and nuts, something to sooth in a time of loss. Even though bread – carb-packed! – has gotten a bad rap in the past few years, it is still an important and nutrition-packed food in the Mediterranean. It anchors to the region’s history and it somehow connects us to nature and to each other. In Greece, to “break bread” or to “eat bread and salt” with another human being is a symbol of friendship.
Ingredients
- 1½ tsp active dry yeast
- 1½ cups warm water
- 2 cups all-purpose flour
- 2 cup whole wheat flour
- 1 Tbsp chopped dried rosemary
- 2 tsp dried Greek oregano
- 1 tsp coarse sea salt preferably Greek
- ½ cup extra virgin Greek olive oil
- 2 Tbsp green olive or green olive-almond paste
- 20 pitted green olives
- Olive oil for drizzling
- Coarse Greek sea salt for sprinkling
Instructions
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Place the warm water in a medium bowl and sprinkle the yeast over it. Cover and let stand for a few minutes until it starts to bubble.
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In a mixer outfitted with the paddle attachment, combine the two flours, rosemary, oregano, and salt. With the mixer running on low speed, add the olive paste and olive oil and mix until combined with the flour. Pour in the yeast and water mixture and mix until the dough comes together in a sticky mass. Knead for a few minutes at medium speed until smooth and no longer sticky.
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Remove the dough mass from the mixer, place in a large oiled glass or ceramic bowl and turn to coat. Cover with plastic wrap and let stand in a warm place for about 1½ to 2 hours, or until doubled in bulk.
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Place the olives on paper towels and blot dry. Lightly oil two sheet pans or shallow baking pans.
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Remove dough from bowl and place on a lightly floured surface. Place olives on top of the dough, then very gently knead the olives into the dough. Divide dough in half and shape or gently roll each half into a circle about 8 inches (20 cm) in diameter. Place each circle on one of the sheet pans. Cover each one with plastic wrap. Put in a draft-free/warm place for 1 hour.
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Preheat oven to 400℉ (200℃). Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with coarse salt. Bake for 30 to 40 minutes, or until the flatbread is golden brown.
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Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
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