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Crispy Kalamata Olive Flatbread
A large red onion slow-cooks in olive oil with a teaspoon of brown sugar until deeply sweet and jammy — this takes patience but forms the flavor foundation. Two rounds of flatbread dough, already through their second rise, get topped with the onions, coarsely chopped Kalamata olives, plum tomato slices, and a mixture of grated myzithra and pecorino romano. Fresh thyme and rosemary scatter on just before the flatbreads go into the oven. Serves 8 as an appetizer or meze; total time is 90 minutes including the onion caramelization.
Equipment
- Oven
- Stovetop
- Skillet
- Baking sheet
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
- 1Combine 2 tablespoons of olive oil, the sliced red onion, and a pinch of salt in a small saucepan.
- 2Cook over medium-high heat until the onions soften slightly. Cover the pan and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally, until the onions are very soft and beginning to brown.
- 3Stir in the brown sugar and leave the pan uncovered. Cook over low heat for another 10 to 15 minutes, stirring occasionally, until the onions are deeply caramelized and creamy. Remove from the heat and let them cool completely.
- 4Preheat the oven to 475°F. Dust a heavy baking sheet with an even layer of semolina flour.
- 5Dust a clean work surface with more semolina. Roll each piece of dough into a 10-by-6-inch oval, then transfer them to the prepared baking sheet. Pierce the dough ovals multiple times with a fork. This prevents large air pockets from forming while baking. Brush the tops lightly with olive oil.
- 6Divide the cooled caramelized onions between the two flatbreads, spreading them evenly with the back of a spoon. Scatter the chopped olives and sliced tomatoes across the dough.
- 7Top with an even layer of both grated cheeses, then sprinkle the fresh thyme and rosemary over the flatbreads.
- 8Bake for 12 to 14 minutes, or until the cheese melts and the crust turns golden brown. Garnish with sliced fresh basil and a light drizzle of olive oil before cutting into wedges.
Notes
- Make ahead: You can caramelize the onions up to 3 days in advance and store them in an airtight container in the fridge.
- Swap: If you can't find myzithra or kefalotyri, ricotta salata and pecorino romano make excellent substitutes.
- Reheat: Warm leftover flatbread slices in a 350°F oven for 5 to 7 minutes to restore the crust's crispness.
Recipe Details
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