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  • Writer's pictureCulinary Cam

Herb Flatbread

This was part of my first pairing for my collaborative Mothers' Day Happy Hour with The Quail & Olive and Big Sur Vineyards. Lenora poured the Kobza Rosé with it.

You can see how I served it - sliced into 1-inch wide strips, drizzled with more olive oil, and scattered with cornflower petals over the top.

Usually I make flatbread with yeast. But, this year, I have started making it with sourdough starter instead since I always have that in excess these days. It's a breeze.



  • 3-1/2 cups flour plus more for rolling, as needed

  • 1 cup sourdough starter (recently fed)

  • 3/4 cup warm water

  • 1 teaspoon salt salt

  • 2 Tablespoons Italian seasoning, dried

  • 2 Tablespoons olive oil (I used the Taggiasca)


  • edible flowers (I used a combination of cornflower, marigolds, and Johnny Jump-Ups)

  • olive oil for drizzling (I used the Taggiasca)

  • freshly ground salt and pepper

  • Also needed: baking stone



Mix all of the dough ingredients together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours.


Preheat oven to 450 degrees Fahrenheit. Divide the dough into quarters. Roll the dough out onto a baking stone or baking sheet, using a bit of flour, if needed, to about 12" x 5". Sprinkle each bread with the salt and pepper. Drizzle with olive oil.

Place in the oven and bake for 15 to 17 minutes until the crust is crisped and golden. Remove the flatbreads from the oven when the crusts are golden brown.


Slice the breads into the sizes you want to serve. Sprinkle edible flowers over the top and give them another drizzle of olive oil. Serve warm or at room temperature.

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