Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 18–22 minutes
Total Time: Approximately 1 hour 40 minutes
Servings: 6
Course: Appetizer, Snack, or Light Lunch
Cuisine: Mediterranean-Inspired
Ingredients
For the flatbread dough:
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2 cups all-purpose flour
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¾ cup warm water
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2 tablespoons olive oil
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1 teaspoon instant yeast
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1 teaspoon sugar
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½ teaspoon salt
For the toppings:
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½ cup dried cranberries
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¾ cup crumbled feta cheese
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½ small red onion, thinly sliced
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2 tablespoons olive oil
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1 teaspoon fresh rosemary, chopped
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1 teaspoon fresh thyme
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1 tablespoon fresh parsley, chopped
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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1 tablespoon honey (optional)
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Fresh rosemary sprigs for garnish
Instructions
Step 1: Prepare the dough
In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until slightly foamy.
Add flour, salt, and olive oil. Mix until a soft dough forms.
Step 2: Knead and rise
Knead the dough for 6–8 minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and allow it to rise for approximately 1 hour or until doubled in size.
Step 3: Prepare the toppings
While the dough rises, thinly slice the red onion and crumble the feta cheese. Chop the rosemary, thyme, and parsley.
If using large dried cranberries, roughly chop them for easier distribution.
Step 4: Shape the flatbread
Preheat the oven to 425°F (220°C).
Place the risen dough on a parchment-lined baking sheet. Stretch it into an oval or rectangular flatbread about ½ inch thick.
Brush the surface with olive oil.
Step 5: Add the toppings
Sprinkle garlic powder and black pepper over the dough.
Evenly distribute the feta cheese, dried cranberries, and sliced red onions. Add rosemary and thyme.
Step 6: Bake
Bake for 18–22 minutes, or until the edges are beautifully golden brown and the feta is lightly toasted.
Step 7: Garnish and serve
Remove from the oven and sprinkle with fresh parsley and rosemary.
Drizzle lightly with honey if desired. Let cool for 3–5 minutes before slicing.
Serve warm and enjoy!
Nutrition Information
Estimated values per serving (1 of 6 servings).
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 8 g |
| Carbohydrates | 43 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 9 g |
| Sodium | 390 mg |
Nutrition values are estimates and may vary depending on the ingredients and brands used.
Frequently Asked Questions (Q&A)
Q1: Can I use fresh cranberries instead of dried cranberries?
Yes! You can use fresh cranberries. Chop them slightly and consider adding a little honey to balance their tartness.
Q2: Can I make this flatbread ahead of time?
Yes. You can prepare the dough a day ahead and refrigerate it overnight. Bring it to room temperature before shaping.
Q3: What cheese can replace feta?
Goat cheese, ricotta, or crumbled blue cheese can work beautifully.
Q4: Can I make this recipe gluten-free?
Yes. Use a gluten-free all-purpose flour blend suitable for yeast baking. Follow the package instructions for liquid adjustments.
Q5: How do I store leftovers?
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days.
Q6: How do I reheat flatbread?
Reheat in an oven at 350°F (175°C) for 5–8 minutes until warm and slightly crisp.
Q7: Can I add nuts?
Absolutely! Chopped walnuts or pecans add a delicious crunch and pair wonderfully with cranberries and feta.
Q8: Is this flatbread vegetarian?
Yes, provided the feta cheese used is made with vegetarian-friendly rennet.