Italian Style Flatbread

Italian Style Flatbread

Tags: Homemade bread Fingerfood Side dishes World cuisine

This is a must to be served alongside pasta dishes or on it’s own as a starter with olive oil and balsamic. The combination of the onions, peppers and oregano in the bread compliment many dishes.


375 g Mix it! Universal
1 1/2 tsp dried yeast
1/2 tsp salt
1 tbsp skimmed milk powder
1 tbsp (mild) olive oil
350 ml lukewarm water
For the filling:
1 tbsp olive oil
1 medium red onion
1/2 red bell pepper
yellow bell pepper
green bell pepper
6 tomatoes
8 green olives, chopped or sliced
4 stalks oregano leaves


  • Lightly fry the peeled and sliced red onion and peppers in a frying pan to soften.
  • Combine the flour, yeast, salt and skimmed milk powder together in a bowl.
  • Add the oil and tepid  water (1/3 boiling, 2/3rds cold) and stir to make a smooth, stiff batter.
  • Place half the bread batter into the tin and layer on the red onion and peppers and sprinkle over half the oregano.
  • Spoon over the remaining bread batter and top with the remaining filling ingredients. Cover with oiled cling film.
  • Leave to prove in a warm place for 45 minutes or until mixture has risen by half.
  • Remove film, drizzle with a little more olive oil and bake in a preheated oven for 25 – 30 minutes.
  • Serve warm in wedges. Once cool store in an airtight container in a cool place for up to 3 days.
  • Warm before eating for best results.

Use 1 small roasting tin or a square 20cm tin, greased, baking parchment can be used if desired