View Full Version : Todd English Olive's Flatbread recipe???

02-10-2005, 09:02 PM
I just returned from a business trip to Las vegas. One night we grabbed a quick bite a@ Olives. I loved the flatbread pizza's and am dying to try and make the crust. Does anyone have his cookbook or flatbread recipe. Thanks

02-10-2005, 09:34 PM
This is what I found on the web. Does it sound like what you are looking for?

Olives Tart...from Todd English/The Olives Table...

Recipe By :Todd English/The Olives Table
Serving Size : 8 Preparation Time :1:00

1/2 pound unsalted butter --
chilled and cut into small pieces, plus
2 tablespoons unsalted butter --
chilled and cut into small pieces
1 Spanish onion --
thinly sliced
1 recipe FIGS PIZZA DOUGH --
(See Recipe)
3 tablespoons chopped mixed fresh
herbs -- such as rosemary, sage, oregano,
thyme, and flat-leaf parsley
6 teaspoons olive oil
(See Recipe)
1 cup assorted black and
green olives -- pitted
2/3 cup crumbled goat cheese
6 anchovy fillets --
roughly chopped (6 to 8)
Freshly ground black

1. Preheat oven to 450 degrees with a pizza
stone on the center rack. In a large sauté
pan over medium heat, melt 2 tablespoons
butter. Add the onion, and cook until soft
and golden, about 10 to 12 minutes. Set
aside to cool.

2. On a lightly floured surface, roll out
dough 1/2-inch thick and 10 inches in
diameter. Evenly scatter butter over dough.
Sprinkle with herbs. Fold dough into thirds,
like a business letter. Roll out dough
again, and repeat folding process. Set dough
aside, and let rest until no longer elastic,
30 to 45 minutes.

3. Divide dough in half. Working with one
piece of dough, roll into a 10-inch round,
about 1/4-inch thick. Place on pizza peel,
and fold over 1 inch of the dough around the
edges, forming an edge all the way around.
Drizzle with 2 teaspoons olive oil, and
spread with 1/4 cup black-olive paste. Add
1/2 cup onions in an even layer, and scatter
with 1/3 cup olives and 1/3 cup goat cheese.
Season with pepper. Place 3 to 4 anchovies
on the top of the tart. Transfer tart to
oven, and bake on pizza stone until crisp
and golden brown and the goat cheese is
slightly browned, about 10 to 12 minutes.
Remove from oven, and drizzle with 1
teaspoon olive oil. Repeat with second dough
ball and remaining ingredients. May be
served warm or at room temperature.


Recipe By :Todd English/The Figs Table
Serving Size : 4

1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour --
plus additional flour for rolling
2 teaspoons fresh yeast -- (1/4
2 teaspoons coarse salt
2 teaspoons sugar
2 teaspoons olive oil

1. In the bowl of an electric mixer fitted
with the dough-hook attachment, place the
whole-wheat flour, all-purpose flour, yeast,
salt, and sugar. With the mixer on low
speed, gradually add the oil and 1 1/3 cups
lukewarm water. Knead on low speed until the
dough is firm and smooth, about 10 minutes.

2. Divide the dough into 4 balls, each about
7 1/2 ounces in weight. Line 2 baking sheets
with parchment paper. Place 2 balls on each
sheet, and cover with a damp towel. Allow
the dough balls to rise in a warm spot until
they have doubled in size, about 2 hours.

3. To roll out the dough, cover your fingers
with flour, then place 1 ball on a
generously floured work surface. Press down
on the center of each ball with the tips of
your fingers, simultaneously stretching the
dough out with your hands. When the dough
has doubled in width, use a floured rolling
pin to roll the dough out until it is very
thin, like flatbread. The outer border
should be slightly thicker than the center.
Transfer the dough with a spatula or the
back of a knife, allowing it to fold up
almost like an umbrella, to a pizza peel or
another flat, wide surface. Do not worry
that the pizza is not round; the shape you
want is a cross between an oval and a
rectangle, 8 to 10 inches wide. If you get a
hole in the dough, simply pinch the edges
back together. Repeat with the remaining


1 cup pitted black olives -
- such as Kalamata, oil-cured, or Gaeta
5 anchovy fillets
5 garlic cloves
1 tablespoon fresh rosemary
leaves -- or 1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 cup virgin olive oil

In the bowl of a food processor fitted with
a steel blade, blend the olives, anchovy
fillets, garlic, rosemary, and pepper to a
smooth paste. With the processor on, slowly
add the olive oil until combined, about 2
minutes. Transfer the olive paste to a small
bowl, and set aside.

02-11-2005, 05:33 AM

I have all of his great books and the recipe denise has posted for Figs Pizza Dough is the one listed in all his books for the Olive's pizzas...looks yummy, I may have to add this to my VERY LARGE and on-going "to-try" list:D

If you decide to try it, please post a review!


02-11-2005, 07:05 AM
Thanks. This recipe looks like the right one. I'm anxious to try it with some of the toppings at the restaurant.