Olive & Feta Flatbread Dough

Steps

1. 1

   Mix dry ingredients

   • In a large bowl, whisk together the flour (310 g / 2½ cups), instant yeast (3 g / ½ teaspoon), and salt (7.5 g / 1¼ teaspoons).
   • Make a small well in the center.

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   Ready when: Yeast and salt are evenly distributed with no lumps

   Tip: Whisking the yeast ensures it activates evenly; don't let the salt and yeast touch directly for an extended time before hydration

2. 2

   Add water and oil

   • Pour the room-temperature water (240 ml / 1 cup) and olive oil (30 ml / 2 tablespoons) into the well.
   • Using a wooden spoon or your hand, stir until all the flour is moistened and a shaggy dough forms, about 1 minute.

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   Ready when: No dry flour remains; dough is rough and slightly sticky

   Tip: Don't overmix at this stage; the dough will come together during the autolyse and kneading

3. 3

   Autolyse rest

   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rest at room temperature for 20 minutes.
   • This hydrates the flour and develops gluten naturally.

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   Ready when: Dough appears more cohesive and slightly less sticky

   Tip: This rest saves you kneading time and improves dough extensibility

4. 4

   Knead dough

   • Transfer the dough to a clean, lightly floured work surface (or use the bowl and knead by hand).
   • Knead for 8–10 minutes until the dough becomes smooth, elastic, and only slightly sticky.
   • You can use a stand mixer fitted with a dough hook on medium speed for 6–7 minutes if preferred.
   • The dough should spring back slowly when poked.

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   Ready when: Dough is smooth, elastic, and slightly tacky; it holds its shape but dimples slowly when pressed

   Tip: Avoid kneading for too long, which can develop gluten to the point that it becomes tough; you want tender flatbread, not chewy sandwich bread

5. 5

   Incorporate olives and feta

   • Return the dough to the bowl.
   • Flatten it into a rough disk, then scatter the chopped kalamata olives (120 g / ¾ cup) and crumbled feta (110 g / ½ cup) over the top.
   • Fold the dough over itself repeatedly, working the olives and feta in until evenly distributed, about 3–4 minutes.
   • The dough may feel slightly sticky and will look speckled with green and white.

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   Ready when: Olives and feta are evenly distributed throughout; no large pockets remain

   Tip: Work quickly but gently to avoid breaking up the feta into a fine powder; you want small, distinct pockets of cheese in each bite

6. 6

   First rise

   • Shape the dough into a loose round and return it to the bowl.
   • Cover with plastic wrap or a damp towel.
   • Let it rise at room temperature (68–72 °F / 20–22 °C) for 1½ to 2 hours, or until nearly doubled in volume.
   • You should see the dough has puffed up noticeably and jiggles slightly when you move the bowl.

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   Ready when: Dough has nearly doubled; it wobbles gently; a poke leaves a slow-closing indent

   Tip: If your kitchen is cool (below 68 °F / 20 °C), the rise may take up to 2.5 hours. Conversely, a warm environment may speed it up to 1.5 hours—adjust accordingly

7. 7

   Divide and shape

   • Turn the dough out onto a lightly floured work surface.
   • Using a bench scraper or dough card, divide it into 4 equal pieces (about 220 g each if weighing).
   • Gently pre-shape each piece into a round by folding the edges toward the center; let them rest for 5 minutes.
   • Stretch each round into a thin oval or round approximately 8 inches (20 cm) across, or press into your baking vessel of choice.

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   Ready when: Four flatbreads are shaped and set aside; dough is slightly puffed from the rest

   Tip: If the dough springs back aggressively when you stretch it, let it rest an extra 5 minutes and try again; this is the gluten contracting, not a sign of a problem

8. 8

   Second rise

   • Place the shaped flatbreads on a lightly oiled baking sheet or parchment, or arrange them on your chosen cooking vessel.
   • Cover loosely with plastic wrap or a damp towel and let them rise at room temperature for 45 minutes to 1 hour, until puffy but not quite doubled.
   • You want the dough to feel airy when poked gently.

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   Ready when: Flatbreads are visibly puffed; a light poke leaves an indent that closes slowly

   Tip: Don't let the dough rise for more than 1.5 hours, or it may over-proof and collapse during baking, becoming dense

9. 9

   Season flatbreads (optional)

   • If desired, sprinkle the tops of the flatbreads lightly with dried oregano (1 g / 1 teaspoon, divided among the four pieces).
   • You can also brush lightly with olive oil.
   • The flatbreads are now ready to bake.

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   Ready when: Oregano and oil are evenly distributed on the surface

   Tip: This is your final chance to add toppings before baking; you can also add minced garlic, sea salt flakes, or leave plain

10. 10

    Bake flatbreadsOven 490°F / 255°C

    • For individual flatbreads: Preheat your oven to 475–500 °F (245–260 °C) for 20 minutes.
    • Bake the four 8-inch (20 cm) flatbreads directly on a preheated baking sheet or stone for 8–12 minutes, until the bottoms are golden brown and the tops are lightly spotted.
    • For a single large focaccia: Preheat to 400 °F (200 °C).
    • Bake the 13×9-inch (33×23 cm) dough in an oiled pan for 15–20 minutes, until golden and set.
    • Alternatively, cook on a stovetop grill or cast-iron skillet over medium-high heat for 3–4 minutes per side until spotted and cooked through.

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    Ready when: Bottoms and tops are golden brown with light spotting; flatbread sounds hollow when tapped on the bottom; internal texture is set but still tender

    Tip: Don't overbake; flatbreads dry out quickly. If using a pizza stone, place it in the oven during preheat so it's screaming hot, then carefully transfer flatbreads onto it for the crispest crust