How much I love flatbreads! They are so convenient to eat! They are perfect for lunches or dinners with friends, you take a piece in your hands and off you go. The flatbread with anchovies and olives, in particular, is very tasty. Obviously with lots of melted mozzarella. Let’s get to work and prepare the flatbread with anchovies and olives together.
If you like pizzas and focaccias, here are some delicious ideas!
- Difficulty: Medium
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Flatbread with Anchovies and Olives
- 4 cups flour with 13% protein
- 1 tsp fresh yeast
- 1.5 cups water
- 3 tbsps extra virgin olive oil
- 2 tsps salt
- 1 cup tomato puree
- 1.5 oz tomato paste
- 1 tsp oregano
- to taste salt
- 2 tbsps extra virgin olive oil
- 10.5 oz mozzarella
- Some anchovies in oil
- 5 oz taggiasca olives
Tools
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- Mixer
- Baking Tray
Steps for Preparing Flatbread with Anchovies and Olives
First, prepare the dough by working the yeast with the flour. Gradually add the water, then oil and salt, and knead until you have a smooth and elastic dough. Then place it in a bowl and let it rise until it doubles in volume.
In the meantime, mix the tomato puree with the paste, salt, oil, and oregano. Then dice the mozzarella.
Once the dough has risen well, deflate it and divide it in half. Roll both halves as thin as possible. Place the first half on a baking tray lined with parchment paper. Spread the tomato puree. Add the diced mozzarella, then the olives and some anchovies. Cover with the second half of the dough. Make holes on the surface, drizzle with a little oil, and bake at 356°F, static, for about 30 minutes.
Storage
You can store it in the fridge for two or three days.
FAQ (Questions and Answers)
Can I use dry yeast?
You just need to use half the amount of fresh yeast.
What else can I fill it with?
With anything you usually put on pizza.
