Craving a Mediterranean-inspired meal that’s both delicious and easy to make? This homemade Mediterranean flatbread is packed with bold flavors, from tangy sun-dried tomatoes to rich feta cheese. It’s the perfect fusion of simple ingredients that come together to create a mouthwatering dish your whole family will love. Whether it’s a casual lunch or a quick dinner, this flatbread is sure to impress.
Whenever I whip up this Mediterranean flatbread, it’s like bringing a little piece of the Mediterranean coast right to our kitchen. My husband has become absolutely obsessed with the flavors – he says it’s like a vacation on a plate. This recipe has quickly become a weekly staple in our home, especially for our Friday movie nights. The blend of the creamy mozzarella, tangy sun-dried tomatoes, and salty olives makes this flatbread a winner every single time. Even our picky eaters can’t resist it! I know your family will love it just as much as mine does.
Why This Mediterranean Flatbread?
- Perfect Balance of Flavors: A harmony of savory mozzarella, tangy feta, and sweet sun-dried tomatoes come together to create an unforgettable taste.
- Easy, Homemade Dough: This simple dough recipe is quick to make and yields the perfect crisp flatbread base.
- Fresh and Dried Herbs: The combination of dried basil, oregano, and fresh parsley adds an extra layer of aromatic goodness.
- Customizable: You can easily add your favorite toppings, making this recipe a versatile option for any meal or occasion.
Ingredients
For the Dough:
- 180 ml (3/4 cup) warm water, around 43°C (110°F)
- 5 g (1 tsp) active dry yeast
- 22 ml (1 1/2 tbsp) olive oil
- 4 g (1 tsp) sugar
- 270 g (2 1/4 cups) all-purpose flour
- 3 g (1/2 tsp) salt
For the Flatbread:
- 225 g (8 oz) mozzarella cheese, sliced 0.6 cm (1/4 inch) thick
- 120 g (1/2 cup) sun-dried tomatoes packed in olive oil, roughly chopped
- 60 g (1/4 cup) black olives, sliced
- 170 g (6 oz) feta cheese, crumbled
- 1 g (1 tsp) dried basil
- 1 g (1 tsp) dried oregano
- Fresh parsley, chopped, for garnish (optional)
- 1 large egg
- 15 ml (1 tbsp) water
- Non-stick cooking spray
Directions
For the Dough:
- Start by warming your mixing bowl by filling it with hot water for a few minutes. While waiting, preheat your oven to 260°C (500°F), not broil.
- Empty the water from the bowl and dry it. Add the 180 ml (3/4 cup) of warm water to the bowl and sprinkle the yeast on top. Stir gently for 5-10 seconds, then let it sit for about 3 minutes until it foams.
- Sift 240 g (2 cups) of flour, salt, and sugar together.
- Stir olive oil into the yeast mixture. Gradually add the flour mixture and stir until all liquid is absorbed.
- Lightly flour a clean countertop and knead the dough for 4-5 minutes until smooth. Place the dough back in the mixing bowl, cover with a tea towel, and let it sit on top of the warm oven for 5 minutes to rise.
For the Flatbread:
- Lightly coat two baking sheets or pizza pans with non-stick spray.
- Divide the dough in half. Roll one portion on a floured surface into a rectangular shape to fit the baking sheet. Transfer the dough to the prepared pan and press it to the edges. Repeat with the other half of the dough.
- Whisk the egg and water together. Brush the edges of the dough with this mixture.
- Spread the mozzarella slices evenly over both flatbreads, avoiding the egg-washed edges.
- Scatter the sun-dried tomatoes, olives, and feta on top of the cheese. Sprinkle dried basil and oregano over everything.
- Bake for about 10 minutes until the crust is golden and the cheese is bubbly.
- Once out of the oven, garnish with fresh parsley (if using) and cut into wedges. Serve immediately and enjoy!
Notes:
- Substitutions: Feel free to use kalamata or green olives instead of black, or swap in goat cheese for a slightly creamier texture.
- Add-Ons: Want to switch it up? Try adding grilled chicken or roasted red peppers for more protein and depth.
- Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results to maintain that crispy crust.
