Hand – Made Mediterranean Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar or honey and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 7–9 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 more tablespoons flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with a damp towel or plastic wrap, and let rise in a warm spot for 60–75 minutes or until doubled in size.

Shape

Punch the dough down gently, turn onto a lightly floured surface, and divide into 2 equal portions for two hand-sized flatbreads (or keep whole for one large). Let rest 10 minutes, then use hands to flatten each piece into a 9–10" oval or round about 1/4" thick, leaving slightly thicker edges.

Pre-bake (optional)

Preheat oven to 475°F (245°C) with a baking stone or heavy sheet inside. Brush dough lightly with 1 tablespoon olive oil and transfer to preheated surface. Bake 6–8 minutes until just puffed and beginning to color; this prevents sogginess from the topping. Remove from oven and set aside. Alternatively, bake fully for 10–12 minutes for crispier base before topping.

Prepare vegetables and herbs

While the dough is rising or resting, place the diced tomatoes in a fine mesh sieve set over a bowl for 5–10 minutes to drain excess liquid. Combine drained tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, chopped parsley, and chopped mint in a medium mixing bowl.

Make dressing

Whisk together lemon juice, 2 tablespoons extra-virgin olive oil, dried oregano, salt, and black pepper in a small bowl. Taste and adjust seasoning.

Dress topping

Pour the dressing over the vegetable-herb mixture and toss gently to combine. Fold in crumbled feta cheese last to avoid breaking it up too finely. Let the mixture sit 5–10 minutes to marry flavors.

Assemble on dough

If you pre-baked the dough only briefly, spoon the Mediterranean topping generously onto each warm flatbread just before serving so the vegetables remain fresh and slightly chilled. If you fully baked the base, still add topping right before serving. Do not overload — leave a 1/2" border around edges.

Finish and serve

Arrange baby arugula or mixed greens on a serving platter (optional). Place topped flatbreads on greens or plates. Zest lemon over each and drizzle with remaining 1 tablespoon olive oil. Sprinkle cracked red pepper flakes if using. Cut into hand-held portions and serve immediately.

Make-ahead/storage

If preparing ahead, keep the dressing and topping refrigerated in an airtight container up to 24 hours (add feta just before serving for best texture). Store baked flatbreads wrapped at room temperature for up to 24 hours or freeze cooled bases up to 1 month.