Flatbread with Vegetables, Anchovies and Feta

Ingredients

• 1 cube fresh yeast (about 42 g)
• 400 g flour
• 1 tsp salt
• 50 ml olive oil
• 200 g Cherry tomatoes
• 4 anchovy fillets
• 1 radicchio head
• 2 tbsp capers
• 3 tbsp pitted black olives
• 2 Garlic cloves
• 6 tbsp Olive oil
• 200 g canned marinated artichoke hearts
• 2 red onions
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped basil
• black pepper (freshly ground)
• 300 g feta cheese
• basil leaves for garnish

Instructions

1. 1.

   Dissolve the yeast in 200 ml lukewarm water. Mix the flour with salt, place in a bowl, create a well in the center and pour in the yeast mixture and olive oil; knead by hand into a smooth dough. Cover and let rise in a warm spot for 1 hour.

2. 2.

   Wash and halve the tomatoes. Drain and finely chop the anchovies. Separate radicchio leaves, rinse, dry, and cut into thin strips. Drain capers and olives, coarsely chop olives. Peel garlic cloves, press through a sieve, and mix with olive oil. Drain artichoke hearts and slice into strips. Slice onions into rings.

3. 3.

   Preheat the oven to 200°C (392°F) fan‑forced. Divide dough into four equal portions and roll out on a floured surface. Combine radicchio, artichokes, tomatoes, onions, herbs, olives, capers, anchovies and garlic‑oil; season with pepper and spread over the flatbreads. Sprinkle feta cheese on top and bake in the preheated oven for about 20 minutes. Remove and serve sprinkled with fresh basil.