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Artichoke and Cheese Flatbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

You don't often see breads calling for blue cheese as a dough ingredient, and the slightly blue tint of the finished dough does give one pause. But the bread bakes up beautifully, and the vibrant colors of the roasted peppers, herbs, and artichokes, peeking out the top, will make this loaf a standout on any table.

At a glance

12 servings
Nutrition information


Choose your measure:




  • 1 jar marinated artichokes, partially drained and chopped
  • 1 jar roasted red peppers, drained and diced
  • 1 tablespoon olive oil
  • coarse sea salt, chopped fresh rosemary, or seed blend of your choice


  1. To make the starter: Combine all the starter ingredients, stir well, cover, and let rest on the counter at room temperature overnight.
  2. For the dough: Combine the starter (fed or unfed- either works just fine) or poolish, water, yeast, salt, rye and all-purpose flours in the bowl of your mixer or the bucket of your bread machine set on the dough cycle.
  3. Mix and combine until the dough comes together; add the blue cheese and caraway, and knead for 6 to 8 minutes, until smooth and elastic. If you're using a bread machine, add the cheese and caraway at the beep, adjust the dough with a tablespoon of flour or water as needed, and let the machine complete its cycle.
  4. If you're not using a bread machine, cover the kneaded dough and let it rise for 1 to 1 1/2 hours, until it's puffy but not necessarily doubled in bulk.
  5. Preheat the oven to 450°F.
  6. To assemble the flatbread: Deflate the dough and roll it into a 10" x 14" rectangle. Put the filling in the middle third of the dough, as shown, and fold the sides up and over, leaving 2" uncovered in the center to show off the lovely colors.
  7. Spread the filling in the center third of the dough, and fold the sides up and over into the center, leaving a 2" gap uncovered to show off the lovely colors.
  8. Brush the dough with olive oil, and sprinkle with coarse salt, if desired.
  9. Bake the flatbread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven, and cool for 15 minutes before serving.
  10. Yield: 1 large bread, 12 servings.

Nutrition Information

  • Serving Size 1 slice, 108g
  • Servings Per Batch 12 sevings
Amount Per Serving:
  • Calories 223
  • Calories from Fat 46
  • Total Fat 5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 6mg
  • Sodium 480mg
  • Total Carbohydrate 36g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.