Basswood and Herb Flatbread with Garlic Olive Oil Drizzle
Inspired by the delicate texture of basswood, this herb flatbread is infused with fresh herbs and brushed with a fragrant garlic olive oil drizzle. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs all-purpose flour, instant yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 3/4 cup (110°F) warm water
- 1 tsp salt
- 1 tbsp, finely chopped fresh rosemary
- 1 tbsp, finely chopped fresh thyme
- 1/4 cup olive oil
- 4, minced garlic cloves
- 1 tsp coarse sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt. Stir in 3/4 cup warm water and 2 tbsp olive oil. Mix until a rough dough forms.
- Step 2: Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Step 3: Preheat oven to 475°F and place a baking stone or inverted baking sheet inside to heat.
- Step 4: Punch down the dough and gently stretch it into a 12-inch oval on parchment paper. Sprinkle 1 tbsp chopped rosemary and 1 tbsp chopped thyme evenly over the surface, pressing gently.
- Step 5: In a small bowl, combine 1/4 cup olive oil with 4 minced garlic cloves. Brush half of the garlic oil generously over the flatbread surface and sprinkle 1 tsp coarse sea salt.
- Step 6: Transfer flatbread on parchment to the preheated stone. Bake for 12-15 minutes until golden and crisp on edges.
- Step 7: Remove flatbread and immediately brush with remaining garlic olive oil for a fragrant finish. Slice and serve warm.
Frequently asked questions
How long does Basswood and Herb Flatbread with Garlic Olive Oil Drizzle take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Basswood and Herb Flatbread with Garlic Olive Oil Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Basswood and Herb Flatbread with Garlic Olive Oil Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basswood and Herb Flatbread with Garlic Olive Oil Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Basswood and Herb Flatbread with Garlic Olive Oil Drizzle vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
