This is one of my favorite things to eat with fresh fish or grilled chicken. Something about it feels like summer to me. I developed this recipe after a visit to the restaurant ÖTAP in Brussels and I enjoyed it so much that I had to immediately add it to the repertoire. It’s no surprise that it’s always a big hit. The fun part of this dish is dressing up the flatbread with various fresh or dried herbs—so feel free to get creative with what you have available.

In a  large bowl , combine 1 cup of the flour, the yeast, sugar, salt, garlic powder, and dried herbs. Add the olive oil and warm water and use a wooden spoon to stir well to combine. Gradually add another 1 cup of the flour, stirring until the dough forms into a cohesive, elastic ball and begins to pull away from the sides of the bowl. The dough should be slightly sticky but manageable with your hands. If the dough is too wet and unmanageably sticky and more flour is needed, work it in a little at a time until the right consistency is achieved.

Drizzle a separate large clean bowl generously with olive oil and use a  pastry brush  to bring the oil up the sides of the bowl. Lightly dust your hands with flour, form the dough into a round ball, and transfer to the bowl. Use your hands to roll the dough along the inside of the bowl until it is coated in olive oil. Cover the bowl tightly with plastic wrap and leave it in a warm place to rise until it has doubled in size, about 30 minutes.

Preheat the oven to 425°F. Line a pizza pan or  sheet pan  with parchment paper.

Use your hands to gently deflate the dough and transfer it to a lightly floured surface. Knead briefly until smooth, 3 to 5 times. Use either your hands or a rolling pin to work the dough into a 12-inch round. Transfer the dough to the lined pan. Drizzle the dough with Calabrian chile oil or any other spicy oil, using your pastry brush to coat the entire surface of the flatbread with the oil. Use a fork to poke holes all over the center of the flatbread to keep the dough from bubbling up in the oven.

Bake until a light gold crust forms, 10 to 13 minutes.

Remove from the oven and let cool for 1 minute. Add the honey and za’atar and drizzle with more spicy oil. Garnish with rosemary or any other fresh herbs if desired.