Flatbread, Mediterranean
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 100 ml milk
- 0.5 teaspoon ½ sugar
- 1 teaspoon, leveled salt
- 21 g yeast
- 1 teaspoon, heaped herbs, dried, Italian
- 3 small tomato (s), dried
- 3 tablespoon, heaped Grana Padano, grated
- 50 g olives, black, cut into small cubes
- 1 teaspoon olive oil to grease the pizza tray
- 1 tablespoon breadcrumbs for the pan
Print Recipe
Pin Recipe Instructions
- Put the flour in a mixing bowl and make a well in it. Spread the salt and the dried herbs on the edge of the flour.
- Chop the olives into very small cubes, cut the sun-dried tomatoes into thin strips and then dice very small.
- Mix the lukewarm milk with sugar and crumble the yeast in, stir well until the yeast has dissolved. Then pour this mixture into the flour pan. Let stand until the yeast starts to foam. Then knead the dough with the dough hook of the mixer, add the olive / tomato mixture and the Grana Padano. Knead until the dough comes off the bottom of the bowl. If it sticks very strongly, add a little more flour (but not too much).
- Cover and let the kneaded dough rest in a warm place for about 1 hour.
- Then take the yeast dough out of the bowl, knead it again and press it with your hands onto a round pizza tray that has been previously greased and sprinkled with breadcrumbs.
- Now heat the oven to 200 ° C.
- Let the flatbread rise for another 30 minutes and then bake on the lower shelf of the oven for 20-25 minutes.
- Remove the bread, turn it out onto a wire rack, allow to cool slightly and portion.
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