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Greek · Bread
Olive Oil Flatbread with Tomato and Oregano
A yeasted flatbread baked slowly in a sheet pan under a jammy topping of onions, tomatoes and fresh oregano until the base turns crisp and the edges char. Good as a snack, a table bread or a light lunch with greens.
- YieldOne large square or rectangular flatbread, about 8 portions
- Hands-on50 min
- Total3 h 8 min
- Difficulty
Ingredients
Dough
- 7 gactive dry yeast, one packet, about 2¼ tsp
- 360 mlwarm water, plus a little more if needed
- 235 gbread flour
- 190 gall-purpose flour, plus more for dusting
- 1 tspsalt
Topping
- 80 mlextra-virgin Greek olive oil, plus more to oil the pan
- 2large onions, chopped
- 2large ripe but firm tomatoes, chopped
- 2 tbspfresh oregano, leaves picked
- to tastesalt and freshly ground black pepper
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