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Kalamata Olive Flatbread Recipe
This Greek-inspired flatbread has a crisp crust topped with sweet caramelized red onions, briny Kalamata olives, and fresh tomatoes. A savory blend of myzithra and pecorino romano cheeses melts over the vegetables. It works well as an appetizer for cocktail parties or a casual meze to share with friends. Fresh thyme and rosemary add a fragrant, earthy finish to every bite.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 large red onion, halved and thinly sliced
- 1 teaspoon brown sugar
- 2 uncooked rounds of Traditional Greek Flatbread dough , prepared through the second rise
- 2 tablespoons coarsely chopped Kalamata olives
- 2 plum (Roma) tomatoes, sliced 1 / 4 inch thick
- 1 / 4 cup grated myzithra or ricotta salata cheese
- 1 / 4 cup grated kefalotyri or pecorino romano cheese
- 2 pinches chopped fresh thyme
- 2 pinches chopped fresh rosemary
Instructions
- 1Gather fine semolina flour to use for dusting the work surface and baking sheet.
- 2Prepare the fresh basil by slicing it into thin strips for the final garnish.
- 3Place two tablespoons of olive oil, the sliced red onion, and a pinch of salt into a small saucepan.
- 4Cook the mixture over medium-high heat until the onions soften slightly, then place a lid on the pan and lower the heat to medium-low.
- 5Continue cooking for 15 to 20 minutes, stirring from time to time, until the onions become very soft and start to brown.
- 6Mix in the brown sugar and leave the pan uncovered. Cook over low heat for another 10 to 15 minutes, stirring occasionally, until the onions turn deeply caramelized and creamy.
- 7Remove the pan from the heat and allow the onions to cool completely.
- 8Set the oven to 475°F. Sprinkle a heavy baking sheet with an even layer of semolina flour.
- 9Dust a clean work surface with more semolina. Roll each piece of dough into a 10-by-6-inch oval using a rolling pin, then move them to the dusted baking sheet.
- 10Poke the dough ovals multiple times with a fork to prevent large air pockets from forming in the oven. Coat the tops lightly with olive oil.
- 11Divide the cooled caramelized onions between the two flatbreads, using the back of a spoon to spread them out evenly.
- 12Distribute the chopped olives and sliced tomatoes across the dough. Add an even layer of both grated cheeses, and sprinkle the fresh thyme and rosemary on top.
- 13Bake for 12 to 14 minutes until the cheese melts and the crust turns golden brown. Finish with the sliced basil and a light drizzle of olive oil before cutting into wedges to serve.