Spinach and Basil Flatbread

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Flecked with dark green and full of pungent herby goodness, this bread is the perfect accompaniment to pasta, soup, or salad.

Difficulty: Medium

Hands-on: 20 minutesTotal: 2 hours 15 minutes

Serves: 8

Ingredients

  • 3 Tbsp. plus ¾ cup olive oil, divided
  • 2 cloves garlic, peeled and minced
  • 1 cup chopped spinach leaves
  • 2 cups chopped basil leaves
  • 1 cup water
  • 1 Tbsp. honey
  • 1¾ tsp. active dry yeast (1 package)
  • 1 Tbsp. kosher salt
  • 4 cups bread flour
  • 2 Tbsp. cornmeal

Directions

  • Heat 2 tablespoons oil in a large sauté pan over high heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and basil, and cook, stirring constantly, until wilted and dry, about 5 minutes. Remove from heat and cool completely.
  • In a large bowl, combine water, honey, and yeast. Stir together and set aside until bubbly, about 10 minutes. Add cooled spinach mixture, ¾ cup oil, salt, and enough bread flour to create a firm dough. Turn dough onto a floured surface and knead until smooth and elastic, about 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
  • Preheat oven to 450°F. Coat two baking sheets with pan spray and sprinkle lightly with cornmeal. Turn dough out onto a floured work surface and divide into 4 equal portions. With floured fingers, flatten into thin disks, about ½" thick. Place on prepared baking sheets, brush lightly with remaining olive oil and bake until golden brown, about 10–15 minutes.

Recipe Information

Serves: 8

Ingredients

  • 3 Tbsp. plus ¾ cup olive oil, divided
  • 2 cloves garlic, peeled and minced
  • 1 cup chopped spinach leaves
  • 2 cups chopped basil leaves
  • 1 cup water
  • 1 Tbsp. honey
  • 1¾ tsp. active dry yeast (1 package)
  • 1 Tbsp. kosher salt
  • 4 cups bread flour
  • 2 Tbsp. cornmeal

Directions

  • Heat 2 tablespoons oil in a large sauté pan over high heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and basil, and cook, stirring constantly, until wilted and dry, about 5 minutes. Remove from heat and cool completely.
  • In a large bowl, combine water, honey, and yeast. Stir together and set aside until bubbly, about 10 minutes. Add cooled spinach mixture, ¾ cup oil, salt, and enough bread flour to create a firm dough. Turn dough onto a floured surface and knead until smooth and elastic, about 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
  • Preheat oven to 450°F. Coat two baking sheets with pan spray and sprinkle lightly with cornmeal. Turn dough out onto a floured work surface and divide into 4 equal portions. With floured fingers, flatten into thin disks, about ½" thick. Place on prepared baking sheets, brush lightly with remaining olive oil and bake until golden brown, about 10–15 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories490
Total Fat27g
Saturated Fat4g
Cholesterol0mg
Sodium250mg
Total Carbohydrate54g
Dietary Fiber2g
Sugars2g
Protein9g