“I found this recipe last summer in one of my brother's cookbooks but I forget to write down which one. I will try to source it ASAP. The walnuts and dried fruit are my addition to the recipe. The dough was prepped in an ABM, too. I used a variety of imported olives from various sources including Greece, Spain, France, Morocco, Peru, etc. A drizzle of extra virgin olive oil on the still hot bread was so delicious!”
32 flat breads

Ingredients Nutrition


  1. Prepare the BASIC YEAST BREAD DOUGH: Line two baking sheets with parchment paper; set aside.
  2. Turn out the bread dough onto a lightly oiled work surface; divide in half.
  3. Keep the other half covered.
  4. Divide the one half of dough into 16 equal pieces. Form each piece into a ball. Cover with a towel and let rest 5 minutes.
  5. Flattern each ball of dough to 1/2" thickness.
  6. Place each ball 2" apart on the prepared baking sheets.
  7. Whisk together the two eggs. Brush dough with the beaten eggs. Note: I skipped the egg wash for the test recipe.
  8. OLIVE AND FETA MIXTURE: In a non-reactive mixing bowl combine the kalamata olives, garlic, feta cheese, walnuts, dried fruit and olive oil.
  9. Divide half of the olive mixture into 16 equal portions. Garnish each dough ball with 1 portion of the olive mixture pressing the topping into the dough slightly with the palm of your hand.
  10. Cover with a tea towel; let rise 45 minutes. Repeat with the remaining half of dough.
  11. Preheat oven to 400 degrees. Place a small ovenproof pan in the oven on the lowest rack.
  12. Sprinkle tops of dough with coarse salt, if desired. Note: I skipped the coarse salt because feta cheese is quite salty.
  13. Place the baking sheet in the oven. Carefully place 4-5 ice cubes in the small ovenproof pan then immediately close the oven door.
  14. Bake the bread 15-20 minutes or until lightly browned.
  15. After removing from the oven, transfer the bread to a wire rack to cool.

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