Flavorful Olive Flatbread (vegan) | Elephantastic Vegan

Flavorful Olive Flatbread (vegan) | Elephantastic Vegan

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This flavorful Olive Flatbread is my go-to-bread when we’re meeting good friends for a BBQ/cookout/grilling session. It is not only topped with olives, but also minced garlic. Plus, there is dried oregano and basil incorporated into the dough, which provides it a awesome mediterranean aptitude. 

When I outlined the olive flatbread in the Tacky Hasselback Potato post, lots of asked me for the recipe. And I would not dare to hold the recipe from you.

This Olive Flatbread is very flavorful, for the reason that I’ve included dried oregano and basil into the dough and topped it with eco-friendly olives and minced garlic. It is definitely great with grilled veggies! We have grilled marinated eggplants, zucchini and chicory. It is was definitely divine!

Many thanks to the yeast in the bread, it’s tremendous fluffy and has large holes. But of program, that also implies, that it demands one-2 hrs to increase – relying on the area temperature. Having said that, it’s completely truly worth it!Olive Flatbread | ElephantasticVegan.comOlive Flatbread | ElephantasticVegan.com

Olive Flatbread


Recipe for a basic but flavorful herbed Olive Flatbread. This is this kind of a wonderful side dish for BBQs and cookouts! Everybody will really like it!


Serves: one loaf


  • 2½ cups / 300g all-purpose flour
  • ½ cup / 50g full wheat flour *
  • one teaspoon active dry yeast
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • one teaspoon olive oil
  • one cup (240ml) h2o
  • one cup olives, halved, pitted
  • 2 garlic cloves, minced


  1. In a significant mixing bowl, insert the flours, active dry yeast, dried oregano, dried basil and salt. Give it a rapid mix. Then insert in the oil and h2o and mix until eventually put together.
  2. Enable it sit, protected unter a cleanse kitchen towel, in a warm location until eventually it doubles in dimensions (about 1½-2 hrs).
  3. Preheat the oven to 480°F / 250°C.
  4. Transfer the dough to a baking tray lined with flippantly floured parchment paper, press down the dough a little bit so it really is evenly thick. Best with olives and minced garlic and press it into the dough.
  5. Then set the bread in the oven and bake for about 15 minutes until eventually golden on the area.


* No full wheat flour at house? No difficulty! You can merely use far more AP flour!


InstagramDid you make this Olive Flatbread? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Never neglect to subscribe to the Elephantastic Vegan E-newsletter to see Reader Remake Capabilities!

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Dr. Mary Lee Vance
Dr. Mary Lee Vance
specializes in diet and weight management. He is associate professor of health, behavior, and society at the JHKs Bloomberg School of Public Health, with joint appointments in medicine and human nutrition.

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