Mediterranean Flat Bread

This is an easy quick recipe to make anytime!  You can adjust the toppings to your liking.  I used tomato, feta, kalamata olives, basil and, of course, Sciabica’s Manzanillo Variety Fall Harvest Extra Virgin Olive Oil!

Mediterranean Flat Bread

by Tracy

Crispy Flat Bread adapted from this recipe.

1 ½ cups all purpose flour

½ teaspoon salt

½ teaspoon baking powder

½ cup water

2 Tablespoons sesame seeds

Sciabica's Manzanillo Variety Fall Harvest Extra Virgin Olive Oil

Preheat 450°F

Mix flour, salt baking powder and water until a dough forms.  Do not overwork or your flat bread will be tough.  Divide dough into 3 or 4 equal parts.  Roll each part out very thin.  You can roll the dough into any shape.  I chose to make mine into rectangles.  Place the rolled dough onto a baking sheet lined with parchment paper.  Brush each flat bread with olive oil.  Sprinkle with sesame seeds.  Bake in the oven for 6-8 minutes.  Remove from oven.  While still hot, brush with more olive oil and add toppings

3 ripe plum tomatoes, thinly sliced

1 cup pitted kalamata olives, chopped

1 8 ounce container crumbled feta cheese

3 Tablespoons fresh basil leaves, chopped

Sciabica's Manzanillo Variety Fall Harvest Extra Virgin Olive Oil for drizzling

Arrange toppings on the flat breads, drizzle with olive oil and place back into the oven for 5 minutes. Remove from oven and serve.