Flatbread with Feta, Thyme and Oven-Roasted Tomatoes

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Flatbread with Feta, Thyme and Oven-Roasted Tomatoes

This beautiful flatbread is inspired by ingredients from the Mediterranean — the feta adds a salty, slightly tart taste that balances the sweet, smoky flavors of the oven-roasted tomatoes. Cut it into pieces and serve it as an appetizer with a light, fruity white wine, such as Albarino or Pinot Grigio.

 

Flatbread with Feta, Thyme and Oven-Roasted Tomatoes

 

1 package (2 1/2 tsp.) active dry yeast

1/2 tsp. sugar

2 Tbs. extra-virgin olive oil

2 cups (10 oz./315 g.) all-purpose flour, or more as needed

1 tsp. coarse sea salt

Cornmeal or rice flour for dusting

 

For the topping:

16 oven-roasted tomatoes

3 tsp. minced fresh thyme

6 oz. (185 g.) French feta cheese, crumbled

20-24 oil-cured black olives, pitted and halved

1 Tbs. extra-virgin olive oil

 

In a small bowl, dissolve the yeast in 1 cup (8 oz./250 ml.) warm water (110ºF/43ºC), stir in the sugar, and let stand until foamy, about 5 minutes. Transfer the yeast mixture to a food processor. Add the olive oil, 2 cups flour and salt and pulse until a soft dough forms, adding more flour if needed to reduce stickiness. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 7 minutes. Form into a ball, transfer to a lightly oiled bowl, turn to coat, and cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.

 

Place a baking stone in the oven and preheat to 500ºF (260ºC). Dust a rimless baking sheet with the cornmeal. Divide the dough in half. On a lightly floured work surface, roll out half of the dough into a rough oval about 12 inches (30 cm.) long and 1/4 inch (6 mm.) thick. Transfer to the prepared baking sheet. Arrange half of the tomatoes evenly over the dough. Sprinkle evenly with half each of the thyme and cheese, and dot with half of the olives. Slide the flatbread onto the hot stone and bake until the crust is bubbly and crisp on the bottom, 10-15 minutes. Sprinkle with half of the oil, cut into pieces and serve. Repeat with the remaining dough and toppings. Makes 2 flatbreads.

 

Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan.

6 comments about “Flatbread with Feta, Thyme and Oven-Roasted Tomatoes

  1. maria

    I don’t have time to make the flatbread (like who has all that time!). Can you suggest healthy, tasty ready to heat/eat flatbreads?

    Reply
    1. Williams-Sonoma Editors

      Hi maria, though we haven’t tested this recipe with them, you could try using pita bread or Indian naan as a base for a flatbread. The texture and flavor will differ, but the preparation will be much quicker. Hope you enjoy!

      Reply
    2. JeannieSea

      I use Stone Fire Naan flat bread from my grocery store. I brush it with a little olive oil, put it on a cookie sheet at 425 and toast it about 5 – 10 minutes. I remove it, then put all my toppings on and put it back in the oven. By toasting it first, it gives you a crispy crust rather then soggy from the toppings.

      Reply
  2. Susanamantha

    I have, in fact, substituted naan for pizza dough. I have both grilled it on a grill pan and on the gas grill. I grill one side, flip it, put on toppings (cooked if necessary) and let it heat up. Takes only a few minutes per side. A great timesaver when making the dough isn’t possible.

    Reply
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    Reply
  4. Anna Costanzo

    I made this lovely flat bread twice and it was very good. Much better than pizza

    Reply

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