Sourdough Olive Flatbread

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Here's a delicious recipe for when you want something extra special. Serve with a salad, grilled pork, chicken, or steamed shrimp.

1 cup "fed" sourdough starter
1 cup warm water
3 tablespoons dry milk
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons extra virgin olive oil
3 cups all-purpose flour
1/4 cup chopped black olives
1/4 cup chopped Kalamata olives
1 teaspoon crushed rosemary
1 teaspoon dried oregano

Topping:
3 tablespoon extra virgin olive oil
1 clove garlic, minced
course sea salt

In a large mixing bowl, combine sourdough starter, water, dry milk, yeast, salt, and olive oil. Add 2 cups flour and mix to made a soft dough. Add olives, rosemary, and oregano, adding the rest of the flour as needed to make a nice dough. Transfer dough to a lightly greased bowl and cover. Let rise for 60 minutes until double. Gently deflate the dough and shape into two 5" x 6" ovals. Lay out on a greased parchment paper. Cut decorative slits in the bread from top to bottom with some cooking shears. Pull the dough apart where the slits are, to allow for rising.

In a small bowl, combine olive oil and garlic. Brush garlic oil over bread and sprinkle with sea salt. Cover and let rise for 30-45 minutes. Preheat oven to 400 degrees. With a pizza peel, transfer bread to a hot baking stone. Bake for 15-18 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Makes 2 large flatbread.
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