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This flatbread recipe can be made simply and with no toppings, as a snack or even as a thicker and heavier bread base for your pizza (I must admit that I often like a thick crust). I always have leftover fresh yeast when i make breads and leftover tomato sauce when I make pasta or pizza and this flatbread is perfect for them. This sun-dried tomato and black olive flatbread can also be an appetizer, baked with a thin layer of tomato sauce on top and cherry tomatoes added on later for that extra touch, combining 3 tomato flavours, the fresh cherry tomato with the sun-dried tomato and cooked tomato sauce… :)

tomato and black olive flatbread

31.05.2015

1 flatbread

ingredients

  • 2 cups (250 grams) whole-wheat flour
  • 3/4 cup (175 grams) lukewarm water
  • 21 grams fresh yeast (1/2 cube)
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1/4 cup sun-dried tomatoes (in olive oil)
  • 1/4 cup pitted black olives
  • optional garnish : 1/4 cup (100 grams) tomato sauce (see pizza recipe) & whole cherry
  • tomatoes with fresh chopped parsley

instructions

  • in a large bowl, mix lukewarm water, sugar, crumbled yeast, and 1/4 cup of flour and let it sit for 1 hour and develop bubbles on the surface
  • drain and chop the sun-dried tomatoes and black olives and pat dry
  • after 1 hour, add the remaining flour and the salt to the bowl with the yeast mixture and mix, then add chopped sun-dried tomatos and black olives and knead (by hand or in a mixer with a dough hook) to get an elastic dough
  • place one piece of waxed paper on your baking tray, then the ball of dough and then a second piece of waxed paper on top and flatten out the dough with a rolling pin (you can also place the waxed paper and dough inside a shallow baking tin with a removable bottom like i did)
  • cover with a kitchen towel and let the dough rise for 1 hour
  • when the dough has risen, press the dough with your fingertips to make small indentations on the surface and brush with olive oil
  • optional : spread a thin layer of tomato sauce over the surface before baking
  • preheat oven to 200°C and bake for 35-40 minutes
  • optional : after the bread has cooled and before serving, cut into squares and very gently fry up several cherry tomatoes with some olive oil, salt, pepper and chopped parsley for 5 minutes (just to soften them) and place them on your tomato and olive flatbread appetizer bites with toothpicks or skewers

recette suivante

quick (almost home-made) pizza !

quick (almost home-made) pizza !

Did you know that it is possible to buy a fresh ball of bread dough from your bakery ? Just simply ask for a ball of dough that weighs about 200-250 grams, the same weight as a baguette and there you...

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