Pompeii-Inspired Roman Herb and Olive Oil Flatbread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant flatbread topped with fresh Mediterranean herbs and drizzled with high-quality olive oil, inspired by ancient Pompeii flavors. This Italian-inspired quick recipe (mediterranean), ready in about 30 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tsp active dry yeast with 3/4 cup warm water (110°F). Let it sit for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp salt. Pour in the yeast mixture and 2 tbsp extra virgin olive oil. Stir to form a soft dough.
  3. Step 3: Knead the dough on a floured surface for 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a towel, and let rise for 1 hour in a warm place until doubled.
  4. Step 4: Preheat oven to 450°F and line a baking sheet with parchment paper. Roll the dough into a 10-inch oval and place it on the sheet.
  5. Step 5: Brush the dough with 1 tbsp extra virgin olive oil, sprinkle 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 1/2 tsp sea salt flakes evenly over the surface.
  6. Step 6: Bake for 12-15 minutes until the flatbread is golden and crisp on the edges. Remove and cool slightly before slicing.

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