Make the dough (fast and foolproof)

1. Warm the bowl. Pour hot tap water into a metal bowl, let it sit a minute, then dump it out. This little step helps the yeast wake up reliably. Tip: a warmed bowl is a surprisingly useful trick.

2. Activate the yeast. Add the measured 3/4 cup warm water (~110°F) to the bowl, stir in 1 tsp sugar, then sprinkle the yeast on top. Stir briefly (5–10 seconds) with a spatula, then let it sit until foamy — about 2–3 minutes. If it never foams, your yeast might be old.

3. Combine dry ingredients. Sift or whisk 2 cups of the flour with the salt and set aside.

4. Add oil and flour. Stir the olive oil into the yeast mixture. Pour in the flour mix and stir with a wooden spoon until the liquid mostly disappears.

5. Knead briefly. Lightly flour your work surface, dump the dough out, and knead 4–5 minutes until it forms a smooth ball. Don’t go nuts — you want tender, not chewy. FYI: over-kneading makes the crust tough.

6. Let it rest. Return the dough to the bowl, cover with a clean tea towel, and place the bowl on top of the preheating oven (not on a burner) to rise for about 5 minutes. That warm surface helps proof the dough quickly.

Assemble and bake the flatbreads

1. Prep pans & oven. Preheat the oven to 500°F. Lightly spray two small baking sheets or pizza pans.

2. Roll out dough. Divide the dough in half. Lightly flour a surface and roll one half into a rectangle roughly the size of your pan. Transfer to the sheet and press into the corners — shape doesn’t need to be perfect. Repeat with the remaining half.

3. Egg wash (optional). Whisk the egg with 1 tbsp water and brush a thin line around each dough edge. This browns the rim nicely — skip if you prefer.

4. Layer the toppings. Scatter the mozzarella evenly over both flatbreads, keeping the cheese away from the egg-washed border. Top with chopped sun-dried tomatoes, black olives, then crumble the feta over everything. Finish with a dusting of dried basil and oregano.

5. Bake. Slide the pans into the hot oven and bake about 10 minutes, until the cheese bubbles and the crust shows golden spots.

6. Finish & serve. Remove from the oven, sprinkle chopped parsley if using, slice into wedges, and serve hot. Enjoy!