French-Style Flatbread

Ingredients

• 21 g yeast (0.5 cube)
• 500 g flour
• 0.5 tsp fine sea salt
• 50 ml olive oil
• flour (for work surface)
• 100 g black olives (pitted)
• 1 tbsp capers
• 50 g sun‑dried tomatoes (in oil)
• 1 tbsp chopped rosemary
• olive oil (for brushing)
• coarse Sea salt

Instructions

1. 1.

   Whisk the yeast with about 200 ml lukewarm water. Mix the flour and salt in a bowl. Add the dissolved yeast and olive oil to the flour and knead into a smooth dough with the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes until doubled.

2. 2.

   Preheat the oven to 220 °C (428 °F) fan‑forced or conventional heat.

3. 3.

   Drain and roughly chop the olives, capers and tomatoes. Knead the dough again on a floured surface and roll into a large rectangle. Sprinkle with olives, capers, tomatoes and rosemary. Roll up, flatten, cut lengthwise into two pieces, score with a knife, pinch ends and pull apart into ovals. Place on parchment‑lined tray, brush with oil, sprinkle coarse salt and bake for about 30 minutes until lightly golden.

4. 4.

   Remove the breads from the tray and let cool.