This elegant flatbread layers creamy white bean hummus, sweet caramelized onions, briny black olives, and delicate Spanish white anchovies over a crisp, chewy base. It is the kind of dish that feels special enough for entertaining, yet simple enough to prepare when you want something flavorful and memorable.
Why You’ll Love This Recipe
This recipe brings together a beautiful contrast of flavors and textures in every bite. The white bean hummus is smooth and rich, the onions are deeply sweet and savory, and the olives and anchovies add a bright, salty finish that makes the whole dish taste balanced and refined.
It is also a versatile appetizer or light meal. You can serve it as a centerpiece for a gathering, slice it into small wedges for a party platter, or enjoy it as a satisfying lunch. The homemade buckwheat flatbread gives it an extra rustic touch, but the recipe also allows you to use pita, naan, or lavash for convenience.
Another reason to love it is that many of the components can be made ahead. Once the hummus and onions are ready, assembly is quick and easy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the flatbread assembly:
4 pieces good-quality pita bread, naan, lavash, or homemade buckwheat flatbread
white bean hummus, prepared from the recipe below
caramelized onions, prepared from the recipe below
1 cup niçoise olives, pitted and halved
Spanish white anchovies, as needed for topping
fresh thyme leaves, for garnish
For the buckwheat flatbread:
1/2 ounce fresh yeast
1 1/2 teaspoons sugar
1 1/4 cups water, at room temperature
8 ounces bread flour, plus more if needed
3/4 cup buckwheat flour
1 teaspoon salt
2 tablespoons olive oil
all-purpose flour, for dusting and rolling
For the white bean hummus:
3 cups white beans, cooked, or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini
1/2 cup olive oil
salt and freshly ground pepper, to taste
For the caramelized onions:
2 tablespoons olive oil
2 tablespoons unsalted butter
6 large Spanish onions, peeled, halved, and thinly sliced
1 tablespoon sugar
1 tablespoon finely chopped fresh thyme leaves
Directions
Spread each flatbread with some of the white bean hummus.
Top evenly with the caramelized onions, halved olives, and Spanish white anchovies.
Garnish with fresh thyme leaves, cut into wedges, and serve.
To make the buckwheat flatbread:
In an electric mixer fitted with the paddle attachment, combine the fresh yeast, sugar, and room-temperature water. Mix on low speed for 1 minute, then let the mixture stand until it just begins to bubble.
Switch to the dough hook. Add the bread flour, buckwheat flour, and salt. Mix until a dough forms. The dough should be sticky. Add a little more flour if needed, just until the surface is dry enough to handle and roll.
Divide the dough into 4 pieces and roll each piece into a ball. Lightly brush with olive oil.
Place the dough balls on a floured surface. Cover with plastic wrap and a clean cloth, then let them proof for 2 hours at room temperature. You can also place them on a lightly greased baking sheet, cover, and proof overnight in the refrigerator.
Preheat a grill or the oven to 425°F.
Pat each dough ball into a 5-inch disk. Sprinkle generously with flour, then roll each one into a 10-inch circle on a floured surface.
Prick the dough all over with a fork so it does not puff up too much during cooking.
Grill or bake each flatbread on a pizza stone or lightly greased sheet pan for about 5 minutes, until the edges start to crisp while the center stays slightly chewy.
To make the white bean hummus:
Place the white beans, roasted garlic, harissa, lemon juice, and tahini in a food processor.
Process until smooth.
With the machine running, slowly pour in the olive oil until the hummus is emulsified and creamy.
Season with salt and freshly ground pepper to taste.
To make the caramelized onions:
Heat the olive oil and butter in a large pan over medium heat.
Add the sliced onions and sugar.
Cook slowly, stirring occasionally, until the onions become deep golden brown and very soft.
Remove from the heat and stir in the chopped fresh thyme leaves.
You can make this recipe with store-bought naan, lavash, or pita if you want to skip the homemade buckwheat flatbread. That makes the process much faster while still giving you a delicious result.
For a milder hummus, reduce the harissa slightly. For a brighter finish, add a little extra lemon juice to the bean mixture.
If you want more texture, scatter a few toasted sesame seeds or chopped herbs over the top before serving.
You can also turn this into smaller individual flatbreads for an appetizer spread. That presentation works especially well for gatherings.
Storage/Reheating
Store each component separately for the best texture. Keep the white bean hummus in an airtight container in the refrigerator for up to 4 days. The caramelized onions can also be refrigerated in an airtight container for up to 4 days.
The flatbread is best enjoyed fresh, but baked flatbread bases can be stored at room temperature in a sealed container for 1 day or refrigerated for up to 3 days.
To reheat the flatbread base, warm it in a 350°F oven for a few minutes until crisp. Reheat the onions gently in a skillet over low heat or in the microwave in short intervals. Assemble just before serving so the flatbread stays crisp and the toppings remain fresh.
FAQs
Can I use canned beans for the hummus?
Yes. Canned white beans work very well here as long as they are drained and rinsed thoroughly before blending.
What type of flatbread works best?
Homemade buckwheat flatbread gives the most authentic texture for this recipe, but naan, pita, or lavash are all good substitutes.
Can I make the hummus ahead of time?
Yes. The hummus can be made in advance and refrigerated for up to 4 days.
How do I know when the onions are properly caramelized?
They should be very soft and deep golden brown. This develops their sweetness and gives the recipe much of its rich flavor.
Can I make this recipe without anchovies?
Yes. You can leave them out if you prefer, and the flatbread will still be flavorful from the hummus, onions, olives, and thyme.
Is the flatbread dough supposed to be sticky?
Yes. It starts out sticky, and you only need to add enough extra flour so it becomes manageable for rolling.
Can I bake the flatbread instead of grilling it?
Yes. The recipe works well in a 425°F oven on a pizza stone or lightly greased sheet pan.
What can I serve with this flatbread?
It pairs nicely with a simple salad, roasted vegetables, or a spread of Mediterranean-style appetizers.
Can I freeze the flatbread dough?
Yes. After dividing the dough into balls, you can freeze them well wrapped. Thaw in the refrigerator before bringing to room temperature and rolling out.
How should I assemble it for the best texture?
Spread the hummus on the flatbread, then add the warm or room-temperature onions, olives, anchovies, and thyme just before serving so the base stays crisp.
Conclusion
This flatbread is a wonderful combination of creamy, sweet, briny, and herby flavors layered over a crisp base. It feels restaurant-worthy, yet each element is straightforward to prepare. Whether you make the buckwheat flatbread from scratch or use a shortcut base, the final result is a striking dish that is perfect for sharing.
A flavorful flatbread layered with creamy white bean hummus, sweet caramelized onions, briny olives, and delicate anchovies. A balanced and elegant dish perfect for sharing or light meals.
Ingredients
4 pieces pita bread, naan, lavash, or buckwheat flatbread
3 cups white beans, cooked or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
6 large Spanish onions, thinly sliced
1 tablespoon sugar
1 tablespoon fresh thyme leaves, chopped
1 cup niçoise olives, pitted and halved
Spanish white anchovies, as needed
Fresh thyme leaves, for garnish
Instructions
Prepare the white bean hummus by blending white beans, roasted garlic, harissa, lemon juice, and tahini until smooth. Slowly add olive oil while blending until creamy. Season with salt and pepper.
Make the caramelized onions by heating olive oil and butter in a pan. Add onions and sugar, cooking slowly until deeply golden and soft. Stir in thyme and set aside.
If making flatbread from scratch, prepare dough, proof, roll, and bake or grill until lightly crisp and chewy.
Spread each flatbread with a generous layer of white bean hummus.
Top with caramelized onions, olives, and anchovies.
Garnish with fresh thyme, slice, and serve immediately.
Notes
Use store-bought flatbread for a quicker version.
Adjust harissa for more or less heat.
Add extra lemon juice for brightness.
Top with sesame seeds or herbs for added texture.
Store components separately for best freshness.
Assemble just before serving to keep flatbread crisp.
