Go Back
Top-down view of a Mediterranean Olive and Feta Flatbread garnished with parsley on a wooden board.

Mediterranean Olive & Feta Flatbread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 Large flatbreads Naan or Pita
  • 3 tbsp Extra virgin olive oil
  • 2 cloves Garlic minced
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup Kalamata olives pitted and sliced
  • 1/2 cup Cherry tomatoes halved
  • 1/4 cup Shredded mozzarella optional
  • 1 tbsp Fresh oregano or parsley chopped
  • Optional: Red onion slices balsamic glaze drizzle

Method
 

  1. Preheat: Set oven to 425°F (220°C).
  2. Oil: Mix olive oil and garlic; brush over flatbreads.
  3. Toppings: Layer mozzarella, feta, olives, and tomatoes.
  4. Bake: Place on a baking sheet and bake for 10 minutes until edges are crisp.
  5. Garnish: Top with fresh herbs and a drizzle of balsamic glaze if desired. Slice and serve.

Notes

  • The Bread Base: Naan provides a pillowy, chewy texture, while thin-style pita or pre-made flatbread yields a cracker-like crunch. Choose based on your preference for "soft" vs. "crispy."
     
  • Temperature Control: A high oven temperature (425°F/220°C) is non-negotiable. It creates the necessary "oven spring" for the dough and caramelizes the natural sugars in the cherry tomatoes.
  • Feta Selection: Use Greek Feta (Sheep/Goat milk) stored in brine. It has a higher melting point than cow’s milk feta, meaning it gets soft and creamy without losing its shape or turning oily.
  • Garlic Infusion: Don't just toss raw garlic on top. Mixing it into the olive oil first ensures even distribution and prevents the garlic from burning and turning bitter.
  • Soggy Bottom Prevention: If using "wet" toppings (like frozen spinach or jarred roasted peppers), squeeze them dry in a paper towel before adding them to the base.
  • Reheating: Avoid the microwave—it makes the bread rubbery. Reheat in a dry skillet over medium heat for 3 minutes or in a toaster oven at 350°F until the edges sizzle.