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Creamy olive dip with rosemary flatbreads

Cynthia Black · taste.com.au · 2012 · Original

Flatbreadinferred from the title

DietVegetarian. Not vegan: sour cream, greek-style natural yoghurt. Reviewed: feta; sour cream; yoghurt.

Against 5,130 pizza recipes

Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

See how all 5,130 pizza recipes compare →

Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')

Tradition: 400 to 500°F bake (this recipe: 392°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Dough not parsable from the source, so baker's percentages are not available.

Process

Bake temp

392°F / 200°C

Bake time

5 to 7 min

Oven

home standard

Surface

stone

Ingredients (4)

  • oilm olive oiln/a
  • sauce tomatoarlic clovesn/a
  • cheese othersoft feta100g
  • dairy doughsour cream85g

Toppings (8)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1 round Lebanese bread
  • over cheesechopped fresh rosemary40 ml · 40g
  • over cheesefinely chopped pitted kalamata olives40 ml · 40g
  • over cheesefinely chopped pitted green olives40 ml · 40g
  • over cheeseGreek-style natural yoghurt130g
  • over cheeseChopped pitted kalamata olives
  • over cheeseChopped pitted green olives
  • over cheesechopped fresh continental parsley20 ml · 20g

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