Flatbread with Olive Dips

Flatbread with olive oil appetizer

Summer Flatbread with Olive Dips

Summer Flatbread with Olive Dip


Olive Dip

1 cup green olives with pimientos, drained and coarsely chopped

1/2 cup black olives, pitted Kalamata preferred, drained and chopped

1 to 2 cloves garlic, finely minced

1 to 2 tsp Pizza Seasoning or mixed Italian herbs

1/4 cup extra-virgin olive oil

1 Tbs balsamic vinegar



Mix everything together. Serve with wedges of bread, or over salad. Refrigerate any leftovers. Yield: 1 1/2 cups.


This simple appetizer is easy when you use one of our bread mixes. Prepare the bread dough of your choice, up through its first rise. Our favorites include sun dried tomato and Parmesan, French herb, Italian Parmesan herb, garlic grilling bread, and classic pizza crust.


Bread: Divide the dough into four pieces, and flatten each piece into a disk about 1/4" thick. Place the disks onto lightly greased pans, or pieces of parchment paper. Let rest, covered, while you preheat your oven to 400°F.


Bake the rounds for 12 to 16 minutes, until they're golden brown. Remove from the oven, cool slightly, and cut into bite-sized wedges. Serve with olive dip. Yield: about 32 pieces.

Source: Courtesy of King Arthur Flour

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