Preserved Lemon and Green Olive Manakish

Name: Preserved Lemon and Green Olive Manakish
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2½ cups (325 g) bread flour; 1½ tsp (5 g) instant yeast; 1¼ tsp (7 g) fine sea salt; ½ tsp (2 g) sugar; ¾ cup (180 ml) warm water, 110°F (43°C), not hot; ¼ cup (60 ml) whole milk, room temperature; 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (30 g) preserved lemon, rinsed, pith removed, flesh and skin finely chopped; ¾ cup (120 g) green olives, pitted, coarsely chopped; 2 cloves (6 g) garlic, minced; ¼ cup (10 g) fresh cilantro, finely chopped; ¼ cup (10 g) fresh flat-leaf parsley, finely chopped; 3 tbsp (45 ml) extra-virgin olive oil; ground cumin; freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A Moroccan-style flatbread topped with a savory paste of preserved lemon, green olives, garlic, and herbs, baked until golden and crispy. The briny, funky depth of the preserved lemon balances the buttery richness of the dough, making this perfect as an appetizer, snack, or light meal.

Prep: 25 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 20 min
Makes: 4 manakish (8–10 inches each)

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Ingredients

4 servings

For the dough
2½ cups (325 g) bread flour
1½ tsp (5 g) instant yeast
1¼ tsp (7 g) fine sea salt
½ tsp (2 g) sugar
¾ cup (180 ml) warm water, 110°F (43°C), not hot
¼ cup (60 ml) whole milk, room temperature
2 tbsp (30 ml) extra-virgin olive oil
For the topping
1 medium (30 g) preserved lemon, rinsed, pith removed, flesh and skin finely chopped
¾ cup (120 g) green olives, pitted, coarsely chopped
2 cloves (6 g) garlic, minced
¼ cup (10 g) fresh cilantro, finely chopped
¼ cup (10 g) fresh flat-leaf parsley, finely chopped
3 tbsp (45 ml) extra-virgin olive oil
ground cumin
freshly ground black pepper
For finishing
1 tbsp (15 ml) extra-virgin olive oil (optional)

Equipment (8)

Large mixing bowl
Wooden spoon or dough hook
Bench scraper
Parchment paper
Baking stone or large baking sheet
Food processor or mortar and pestle
Small bowl for topping paste
Two 8–10 inch rounds or freeform shape

Steps

Before you start

Preheat your oven to 450°F (230°C) with a baking stone or sheet on the middle rack for at least 15 minutes
Make sure your milk is at room temperature before adding to the dough
Measure and combine all dry ingredients for the dough ahead of time

1
Mix and knead dough
- In a large mixing bowl, whisk together 2½ cups (325 g) bread flour, 1½ tsp (5 g) instant yeast, 1¼ tsp (7 g) salt, and ½ tsp (2 g) sugar.
- Create a well in the center.
- Pour in ¾ cup (180 ml) warm water (about 110°F/43°C) and ¼ cup (60 ml) room-temperature milk.
- Using a wooden spoon or dough hook, mix until a shaggy dough forms.
- Drizzle 2 tbsp (30 ml) olive oil over the dough and knead for 8–10 minutes until smooth and elastic.
- The dough should be soft but not sticky—it will stick slightly to the bowl when you lift your hand, but cleanly separates from the sides.
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Ready when: Dough is smooth, elastic, and soft but not sticky
Tip: Avoid hot water—it can kill the yeast. If your milk is cold, warm it gently to room temperature first.
2
First rise
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Set it in a warm, draft-free spot (about 75–78°F/24–26°C) for 1 hour until the dough has risen and looks puffy—it should increase by about half its volume, not double.
- It does not need to double; it just needs to be noticeably risen and bubbly on top.
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Ready when: Dough is visibly puffy and light; poke gently with your finger—it springs back slowly
Tip: Don't let it overproof; it should still feel slightly firm and springy, not deflated or slime-like.
3
Prepare topping paste
- While the dough rises, make the topping.
- In a food processor (or using a mortar and pestle), combine 1 medium preserved lemon (rinsed, pith removed, finely chopped, about 30 g), ¾ cup (120 g) coarsely chopped green olives, 2 minced garlic cloves (6 g), ¼ cup (10 g) finely chopped fresh cilantro, and ¼ cup (10 g) finely chopped fresh parsley.
- Pulse or grind until you have a coarse paste with visible texture—not a smooth purée.
- Transfer to a small bowl and stir in 3 tbsp (45 ml) olive oil, a pinch of ground cumin, and several grinds of fresh black pepper.
- Taste and adjust seasoning; it should taste bright, briny, and herbaceous.
- Set aside.
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Ready when: Topping is a coarse paste with visible herb and olive pieces
Tip: Don't over-process—you want texture and flecks, not a completely smooth paste. Chopping by hand is perfectly fine too.
4
Divide and shape dough
- Turn the risen dough out onto a lightly oiled work surface.
- Using a bench scraper or knife, divide it into 4 equal pieces.
- Working with one piece at a time, gently stretch it into a rough oval or circle about 8–10 inches across and roughly ¼ inch thick.
- You can do this by hand—just gently pull from the center outward, or place it on parchment and use your fingertips to flatten and stretch.
- The dough should be thick enough to hold its shape but thin enough to be pliable.
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Ready when: Each piece is stretched into a rough oval about 8–10 inches and ¼ inch thick
Tip: Don't stress about perfect shape—manakish are rustic. If the dough springs back, let it rest 2 minutes and try again.
5
Top manakishOven 450°F / 230°C
- Place the first stretched dough oval on a piece of parchment paper.
- Spread about 3–4 tbsp (45–60 ml) of the preserved lemon and olive paste evenly over the surface, leaving a ½-inch border around the edges.
- Repeat with the remaining 3 pieces of dough and topping.
- Try to use all the topping among the four breads evenly.
- Transfer the parchment with the first manakish to the preheated baking stone or sheet (which should already be hot in the 450°F/230°C oven).
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Ready when: Topping is evenly distributed with a ½-inch border
Tip: Work quickly to keep the dough from over-relaxing. If topping seems dry, drizzle a tiny bit more oil on top before baking.
6
Bake first batchOven 450°F / 230°C
- Bake one manakish on the preheated stone/sheet at 450°F (230°C) for 10–12 minutes until the edges are deep golden brown and the topping is fragrant and slightly caramelized.
- The bread should sound hollow when tapped on the bottom.
- Remove from the oven carefully and transfer to a cooling rack or cutting board.
- While the first bakes, prepare the other three pieces on parchment if you haven't already.
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Ready when: Edges are deep golden brown; topping is fragrant and slightly caramelized; bottom sounds hollow when tapped
Tip: If your oven only fits one manakish at a time, bake them one by one. The second batch will bake slightly faster if the dough has continued to rise.
7
Bake remaining manakishOven 450°F / 230°C
- Slide the second manakish (still on parchment) onto the hot stone/sheet and bake at 450°F (230°C) for 10–12 minutes.
- Repeat with the third and fourth pieces.
- Transfer each to a cooling rack or cutting board as it finishes.
- All four should be baked within 12–15 minutes of starting the second one, as the baking stone stays hot.
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Ready when: All manakish are deep golden with fragrant, caramelized topping
Tip: Let each cool for 2–3 minutes on the rack before serving so the bottom crisps up. If you have a second baking stone or sheet, you can bake two at once.
8
Finish and serve
- Optionally drizzle each warm manakish with a tiny amount (about ¼ tsp) of your best extra-virgin olive oil.
- Cut into 2–4 wedges depending on desired portion size and serve warm or at room temperature.
- These are best enjoyed within a few hours of baking while the crust is still crispy.
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Ready when: Manakish are cut and ready to serve
Tip: Serve with a cold beverage or alongside fresh vegetables and hummus for a light meal.

Good to know

Tips

Preserved lemon is the star here—its funky, intensely briny funk is what makes this special. Rinse off excess salt under cold water before using, but keep the pith texture; discard only the seeds. Don't skip this ingredient if possible.
If your dough feels too sticky after mixing, flour your hands lightly and continue kneading; it will become more manageable. If it's too dry (won't come together), add water 1 tbsp at a time.
A hot baking stone or sheet is key to a crispy bottom. Preheat it for at least 15 minutes before the first bake, and the stone will hold enough heat for all four pieces.
Taste the topping paste before baking—this is your only chance to adjust salt and spice. The topping doesn't cook long enough to mellow flavors, so be generous with seasoning.

Make ahead

You can prepare the topping paste up to 24 hours ahead; cover and refrigerate, then bring to room temperature before spreading. The dough itself is best made fresh; do not refrigerate the dough overnight for this recipe—it is designed for a same-day bake with a short rise.

Storage & reheating

Store cooled manakish in an airtight container at room temperature for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5–7 minutes to crisp the crust. Do not freeze—the topping does not refreeze well. Eat fresh for best flavor and texture.

Substitutions

fresh cilantro → fresh mint or additional parsley. If you don't have cilantro, mint adds a cooling note, or use all parsley for a more subtle herb flavor.
green olives, pitted → kalamata olives or a mix of both. Kalamata olives will give a darker color and deeper, slightly sweeter flavor. Green olives are tangier.
preserved lemon → finely grated zest of 2 fresh lemons mixed with 1 tsp salt and a pinch of baking soda (to approximate funk). Not identical, but adds bright acidity and a salty note. The depth of preserved lemon is unique, so fresh zest is a compromise.
bread flour → all-purpose flour. All-purpose flour will work but the crust may be slightly less crispy. Use the same weight (325 g).