Summer Flatbread with Olive Dip

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Summer Flatbread with Olive Dip

star rating (3) rate this recipe »
Published prior to 2008

This simple appetizer is easy when you use one of our bread mixes. Prepare the bread dough of your choice, up through its first rise. Our favorites include sun dried tomato and Parmesan, French herb, Italian Parmesan herb, garlic grilling bread, and classic pizza crust.

Divide the dough into four pieces, and flatten each piece into a disk about 1/4" thick. Place the disks onto lightly greased pans, or pieces of parchment paper. Let rest, covered, while you preheat your oven to 400°F.

Bake the rounds for 12 to 16 minutes, until they're golden brown. Remove from the oven, cool slightly, and cut into bite-sized wedges. Serve with olive dip. Yield: about 32 pieces.

Olive Dip
1 cup green olives with pimientos, drained and coarsely chopped
1/2 cup black olives, pitted Kalamata preferred, drained and chopped
1 to 2 cloves garlic, finely minced
1 to 2 teaspoons Pizza Seasoning or mixed Italian herbs
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar

Mix everything together. Serve with wedges of bread, or over salad. Refrigerate any leftovers. Yield: 1 1/2 cups.


  • star rating 02/15/2015
  • suible from Phoenix
  • Admittedly, didn't make the summer flatbread - I had already made four other loaves of KA bread. So this is a review ONLY of the olive dip. VERY easy to throw together, unless you consider chopping up olives difficult. It can be made ahead of time. I threw together the Italian spices from what I had on the shelf. I might only give this three stars if it was just my taste, my guests thought it was a five star. Hmmm. Compromise. As far as taste - I thought it was oily and a bit salty. Admittedly would be, at least in part, due to the olives I used, especially the salt part. Served it at a party - it was all eaten up but a couple of tablespoons. Will make again, but will have to put some thought into "fixing" it to make it more pleasing to me. Still, was a HUGE hit at party.
  • 12/25/2012
  • Joann from Marion, SD
  • This is the best tapenade. I usually use a few more kalamada olives than called for. Tastes great and quick and easy to assemble.
  • star rating 02/25/2009
  • Brenda from Georgia
  • The Olive Dip is WONDERFUL. I took it to a party and it didn't last long.