Flatbread with Feta, Thyme, and Oven-Roasted Tomatoes

Name: Flatbread with Feta, Thyme, and Oven-Roasted Tomatoes
Yield: Makes 2 Flatbreads
Ingredients: 16 Oven-Roasted Tomatoes; Cornmeal or rice flour for dusting; 2 cups (10 oz/315 g) all-purpose flour, or more as needed; 2 Tbsp extra-virgin olive oil; 1 package (2½ tsp) active dry yeast; 6 oz (185 g) French feta cheese, crumbled; ½ tsp sugar; 1 tsp coarse sea salt; 20–24 oil-cured black olives, pitted and halved; 1 Tbsp extra-virgin olive oil; 3 tsp minced fresh thyme

Preparation info

Makes
2
Flatbreads

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

I’m fortunate to have an outdoor wood-fired oven, and I use it to make flatbreads of all kinds, including this one inspired by ingredients from the Mediterranean. The feta adds a salty, slightly tart taste that balances the sweet, smoky flavors of the oven-roasted tomatoes.

Ingredients

1 package (2½ tsp) active dry yeast
½ tsp sugar

Starter
Vegetarian
Mediterranean

Method

In a small bowl, dissolve the yeast in 1 cup (8 fl oz/250 ml) warm water (110°F/43°C), stir in the sugar, and l