Black Olive and Tomato Manakish
A rustic Lebanese flatbread topped with a fragrant mixture of black olives, fresh tomatoes, and oregano. The tender, chewy dough bakes until golden, creating a perfect vehicle for the briny, herbaceous topping. Serve warm as an appetizer, snack, or light meal with labneh or hummus on the side.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 2 hr
- Total
- 2 hr 55 min
- Makes
- 4 flatbreads (6 inches each)
Steps
Before you start
- Preheat oven to 475°F (245°C) 30 minutes before baking
- Have a 9×13-inch (23×33 cm) baking sheet or two 8-inch (20 cm) round pans ready
- Use pitted black olives; if using oil-cured olives, rinse them briefly to reduce saltiness
- Mix the topping while the dough rises
Mix dough
- In a large bowl, combine 2.5 cups (315 g) flour, 1 teaspoon (5 g) instant yeast, and 1 teaspoon (6 g) kosher salt.
- Pour in 1 cup (240 ml) warm water and 2 tablespoons (30 ml) olive oil.
- Stir with a wooden spoon until a shaggy dough forms.
- If using a stand mixer, use the dough hook on low speed for 3–4 minutes.
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Ready when: Dough is shaggy and all flour is incorporated
Tip: Do not knead vigorously yet; the dough will continue to hydrate as it rests.
First rise
- Cover the bowl with plastic wrap or a damp towel.
- Let the dough rise at room temperature for 1 hour, until it increases in volume by about 50% and shows small bubbles on the surface.
- It does not need to double completely.
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Ready when: Dough has risen noticeably and shows visible bubbles
Tip: Use this time to prepare the topping.
Prepare topping
- While the dough rises, finely chop 1 cup (140 g) black olives and mince 2 garlic cloves very fine.
- Dice 3 medium tomatoes (about 450 g) into small pieces and squeeze out excess liquid gently using your hands or a fine-mesh sieve.
- In a small bowl, combine the olives, tomatoes, garlic, 2 tablespoons (6 g) fresh oregano (or 1 tablespoon fresh plus 0.5 teaspoon dried), 3 tablespoons (45 ml) olive oil, and black pepper to taste.
- Stir gently to combine.
- Taste and adjust seasoning.
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Ready when: Topping is evenly mixed and flavors are balanced
Tip: Squeeze tomato liquid carefully so the topping stays flavorful but not soggy; don't press hard.
Shape flatbreads
- After the first rise, divide the dough into 4 equal pieces.
- On a lightly floured surface, gently stretch each piece into a roughly 6-inch (15 cm) round, working from the center outward.
- The dough should be about 1/4 inch (6 mm) thick—not too thin or it will crisp instead of staying chewy.
- Arrange on a 9×13-inch (23×33 cm) baking sheet or place in two 8-inch (20 cm) cast-iron pans or round cake pans lightly oiled.
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Ready when: Four flatbreads are shaped and fit snugly on the pans
Tip: If the dough springs back, let it rest for 2–3 minutes before stretching further.
Second riseOven 475°F / 245°C
- Cover the shaped flatbreads loosely with plastic wrap.
- Let them rise for 30–40 minutes at room temperature until they puff slightly and the surface feels slightly domed.
- Meanwhile, preheat the oven to 475°F (245°C).
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Ready when: Flatbreads are visibly puffed and feel light to the touch
Tip: If you shape the flatbreads while the oven preheats, timing will work smoothly.
Top with olive mixtureOven 475°F / 245°C
- Once the flatbreads have puffed slightly and the oven reaches 475°F (245°C), divide the olive-tomato topping evenly among the 4 flatbreads, spooning it gently and spreading it in an even layer, leaving a 1/2-inch (1 cm) border.
- Do not press down hard; let the topping nestle into the dough lightly.
- If using sumac, sprinkle a pinch on each flatbread.
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Ready when: Topping is evenly distributed with a thin border visible around the edge
Tip: Don't overload the flatbreads or the centers may not bake through properly.
BakeOven 475°F / 245°C
- Place the baking sheet or pans in the preheated 475°F (245°C) oven.
- Bake for 12–15 minutes until the edges of the flatbreads are golden brown and the dough is cooked through but still slightly tender.
- The topping should be warm and fragrant, and the olives may darken slightly.
- Do not overbake or the flatbread will become crispy rather than chewy.
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Ready when: Edges are golden brown; dough is set but still tender; topping is warm
Tip: If using two 8-inch pans, rotate them halfway through baking for even browning.
Cool and serve
- Remove the flatbreads from the oven.
- Let them rest on the pan for 2–3 minutes to set slightly, then slide onto a wire rack or serving board.
- Serve warm or at room temperature.
- Drizzle with a tiny bit more olive oil if desired, and sprinkle with additional fresh oregano or sumac.
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Ready when: Flatbreads have set enough to handle without tearing
Tip: Manakish is best eaten within 2–3 hours of baking but can be reheated.
Variation: bake two batchesOven 475°F / 245°C
- If your oven or pans are small, divide the dough into 8 smaller flatbreads (3–4 inches / 8–10 cm).
- Reduce topping amount by half per flatbread and bake for 8–10 minutes at 475°F (245°C).
- This yields 8 appetizer-sized manakish and bakes more evenly.
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Ready when: All flatbreads are golden and cooked through
Tip: Smaller flatbreads cook faster and are easier to serve as appetizers.
Good to know
Tips
- Tomato liquid is the enemy: gently squeeze the diced tomatoes to remove excess water, or the topping will seep into the dough and make it soggy.
- For a crisper bottom, preheat your baking sheet or cast-iron pan in the oven for 5 minutes before placing the topped flatbreads on it.
- If your tomatoes are very watery, place the diced pieces in a fine-mesh sieve for 10 minutes before mixing the topping.
- The dough should be soft and tender, never dense. If you knead too much, the gluten overdevelops and the bread will become tough; go easy during shaping and use minimal flour on the work surface.
Make ahead
You can prepare the dough up to 8 hours ahead: mix, cover, and refrigerate. Let it come to room temperature for 30 minutes before shaping. The topping can be made up to 4 hours ahead and kept covered in the refrigerator; bring to room temperature 15 minutes before using so flavors are vibrant.
Storage & reheating
Store cooled manakish in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 350°F (175°C) for 8–10 minutes until warm through. Freeze unbaked, topped flatbreads on a baking sheet, then transfer to a freezer bag for up to 2 weeks; bake from frozen at 475°F (245°C) for 18–20 minutes.
Substitutions
- pitted black olives (Kalamata or oil-cured) → Green olives or a mix of green and black. Green olives will be slightly less briny and more bitter; taste and adjust salt and pepper.
- fresh oregano → 1 tablespoon dried oregano (use only the dried amount; fresh has more volume and less concentrated flavor). Dried oregano is more pungent; start with less and add more if desired. The dish will be less bright.
- ripe medium tomatoes → 1 cup (150 g) high-quality canned whole tomatoes, drained and diced. Canned tomatoes are great in winter; drain well and squeeze out excess liquid so the flatbread doesn't become soggy.
- sumac (optional garnish) → Finely grated lemon zest or a squeeze of fresh lemon juice. Lemon adds brightness instead of the tangy, fruity note of sumac, but is equally delicious.
