Wednesday, October 27, 2010

RECIPE: Basil & Oregano Flatbread

Now that soup and stew season is here, one can never have too many quick and easy recipes for breads to serve alongside. This simple flatbread gets raves every time I serve it (and when I take it to potlucks, I get lots of "oohs" and "aahs") The best part is, it only takes a couple of minutes to put together if you've got some refrigerator dough handy! You can use whatever herbs you prefer - I'm not a rosemary fan but if you are, it would certainly work well here.

1/3 of a recipe (1 loaf's worth) of Whole Wheat Refrigerator Dough (dough should have already completed its first rise in the fridge)
2 tbsp olive oil
1/4 tsp each basil and oregano
pinch of salt and pepper
cornmeal for sprinkling
Optional: 2 tbsp Parmesan cheese


Line a pizza pan with parchment paper. Sprinkle 1-2 tbsp of cornmeal over top. Pat the dough out into a circle to fit the pan. In a small dish, mix the oil and seasonings. Brush mixture over top of dough. Sprinkle with Parmesan (if using). Bake at 375F for 20-25 minutes or until golden brown on top. Slice into wedges and serve.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.


  1. that looks awesome! I can just imagine it dunked into some yummy homemade stew or soup. Thanks for sharing.

  2. I have been looking for a good and easy flat bread recipe. I can't wait to try this one. My six year old son is standing next to me right now jumping up and down and saying "Can we make it now? Can we make it now? Can we make it now?" He loves flat bread!

  3. Oh yummy. Thanks for the tasty post


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