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Olive Oil Flatbread

Olive Oil Flatbread

Serves: 4 Difficulty: Intermediate Time: 2 hours


  • 2 cups warm water, 105 degrees Fahrenheit
  • 2 ¼ teaspoons active dry yeast
  • ½ tablespoon kosher salt
  • 4 ½ cups all-purpose flour
  • ½ cup extra-virgin olive oil
  • Salt and black pepper, to taste


  1. In a large mixing bowl, combine flour and yeast and mix well. Add warm water and ¼ cup olive oil. Stir until the dough comes together. Let it rest for 5 minutes.
  2. Sprinkle kosher salt over the dough and mix well until salt is combined. Cover with plastic wrap and set in a warm spot to rise for 1 hour
  3. In a baking pan, add 4 tablespoons of olive oil and spread evenly with your fingers
  4. Now, with your olive oil-covered fingers, remove the plastic wrap - gently punch the dough down and knead a few times in the bowl. Transfer dough to the baking pan and shape it into a flat rectangle. Sprinkle salt and pepper over the dough and let it sit for 30 minutes - you don't need to cover it again with the plastic wrap
  5. Preheat your Blackstone griddle on high, then turn it down to medium-low heat
  6. Add 2 tbsps. of oil to the hot griddle and spread it with your spatula. Carefully place bread dough onto the griddle. Quickly dimple the top of the bread with your fingers, and then pour any remaining olive oil over the top of the bread
  7. Cook for 6-8 minutes. Then, flip over and cook the other side at the same time. Remove from the griddle. Now, simply cut it up to enjoy!

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