Sourdough Flatbread

Ingredients

• 40 g sourdough starter
• 125 g Whole wheat flour
• 455 g spelt flour type 1050 (+ 1 tbsp for working)
• Salt
• 1 red bell pepper
• 30 g green olives (pitted)
• 250 g sour cream
• Pepper
• 250 g canned tuna in oil
• 250 g passata
• chili powder
• 1 small leek stalk
• 2 tbsp capers (15 g each)
• 50 g Gouda cheese (45% fat in total)

Instructions

1. 1.

   Mix the starter with 80 ml lukewarm water, add 80 g whole wheat flour and stir well. Cover and let rise at a warm place for 3–4 hours.

2. 2.

   Add 300 ml lukewarm water, the remaining flours and 2 tsp salt. Knead the dough for 10 minutes and, if needed, incorporate an additional 2–3 tbsp of water. Place in a bowl, cover and let rest at a warm spot for another 3 hours, stretching and folding every 30 minutes during the first two hours. Cover and refrigerate for 24 hours.

3. 3.

   Remove the dough and allow it to come to room temperature over 2 hours. Transfer to a work surface, divide into four pieces, lightly flour and cover with a clean kitchen towel for 30 minutes.

4. 4.

   Meanwhile, prepare the topping: wash and slice the bell pepper into strips; drain the olives and cut them into thin slices. Line two baking trays with parchment paper, roll each dough ball into a flat disc, place on the trays and brush with sour cream, leaving a 2 cm border around the edges. Season with salt and pepper.

5. 5.

   Drain the tuna, flake it, mix with passata and season with salt, pepper and a pinch of chili powder. Spread the mixture over the discs and top with bell pepper strips and olives. Bake in a preheated oven at 180°C fan (conventional heat not suitable; gas: level 3) for 10–15 minutes.

6. 6.

   While baking, slice the leek into 3–4 mm wide strips across the green part; reserve the rest for another use. Remove the flatbreads from the oven, top with leek and capers, then sprinkle over grated Gouda cheese.