In large bowl of standing mixer, combine flour, sugar, salt, pepper, and chopped olives. Stir in 1 tablespoon of olive oil. Add water and mix until dough forms a ball. Change to dough hook attachment and knead for 1 to 2 minutes, until dough is smooth. Cover bowl with plastic wrap and refrigerate for 1 hour.
To prepare spice blend, combine the remaining ingredients in a small bowl. Set aside.
Preheat oven to 400°F (200°C) and line a large rectangular cookie sheet with parchment paper. Lightly wipe paper with olive oil. Turn dough onto lightly floured board or counter. Using rolling pin, roll dough into a paper-thin oblong shape. Carefully transfer dough to cookie sheet. Lightly glaze flatbread with olive oil and sprinkle with spice blend. Place cookie sheet on rack in middle of oven and bake for 20 minutes, until flatbread is golden brown. Transfer to wire rack to cool. Break into pieces to serve.
Makes 1. Serves 4 - 5 as an appetizer.
Reprinted with permission from ©Quintet Publishing Ltd., 500 Pizzas and flatbreads, published by Sellers Publishing click for book review
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