Made with whole-wheat flour, these olive flatbreads can be packed in a lunchbox, served as a late-night snack, or frozen for later. Chopped black olives and thyme give the surface a rich flavor.
Dissolve the fresh yeast in the warm water. Knead it with the whole-wheat flour, salt, and olive oil until smooth. Cover with a damp cloth and let it rise in a warm place for 95 minutes.
Divide the risen dough into palm-sized pieces and roll each into an oval. Sprinkle the chopped black olives and thyme over the top.
Bake in an oven preheated to 220°C / 430°F for 15 minutes, until the edges are golden.
For storage up to 2 months, slice the flatbreads and freeze each piece in a separate bag. Reheat them directly from frozen in the oven. Cover the dough with a damp cloth while it rises, or the surface may dry out and crack. Allergen: wheat (gluten).
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