Sourdough-Style Flatbread with Sun-Dried Tomato Tapenade

Crisp flatbreads made with a tangy sun-dried tomato tapenade, featuring the bright acidity of lemon and herbs for a fresh, balanced bite.

Cuisine: Mediterranean

Category: Quick Meals

Prep: 20 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 2 tbsp extra-virgin olive oil
• 1/2 cup chopped sun-dried tomatoes
• 2 minced garlic cloves
• 1 tbsp lemon juice
• 1/4 cup chopped fresh basil
• 1/2 tsp salt
• 1 tbsp chopped fresh oregano

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 packet active dry yeast, and 1/2 tsp salt; gradually add 3/4 cup warm water while mixing until a shaggy dough forms.
2. Step 2: Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic, then place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour.
3. Step 3: While dough rises, blend 1/2 cup chopped sun-dried tomatoes, 2 minced garlic cloves, 1 tbsp lemon juice, 1/4 cup chopped basil, and 1 tbsp chopped oregano in a food processor until smooth, adding 1 tsp water if needed.
4. Step 4: Punch down risen dough, divide into 4 equal portions, and roll each into a 1/4-inch-thick circle on a floured surface.
5. Step 5: Preheat oven to 425°F; bake flatbreads for 10 minutes until puffed and golden, then spread with sun-dried tomato tapenade while still warm.