Anchovy and Cherry Tomato Flatbread

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Anchovy and Cherry Tomato Flatbread
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
746
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie746 kcal(36 %)
Protein20.73 g(21 %)
Fat31.01 g(27 %)
Carbohydrates101.98 g(68 %)
Sugar added1.05 g(4 %)
Roughage1.37 g(5 %)
Vitamin A90.44 mg(11,305 %)
Vitamin D0 μg(0 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.37 mg(34 %)
Niacin6.83 mg(57 %)
Vitamin B₆0.13 mg(9 %)
Folate28.02 μg(9 %)
Pantothenic acid0.26 mg(4 %)
Biotin4 μg(9 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C16.7 mg(18 %)
Potassium690.92 mg(17 %)
Calcium127.41 mg(13 %)
Magnesium17.47 mg(6 %)
Iron5.27 mg(35 %)
Zinc0.47 mg(6 %)
Saturated fatty acids3.94 g
Cholesterol8.5 mg

Ingredients

for
8
For the dough
½ cube
fresh Yeast (21 grams) (approximately 3/4 ounce)
500 grams
1 teaspoon
1 teaspoon
4 tablespoons
Pastry flour (for dusting)
For the topping
8
Anchovies (in brine)
400 grams
2
2 tablespoons
freshly chopped Oregano
4 tablespoons
1 tablespoon

Preparation steps

1.

For the dough: Dissolve the crumbled yeast in 3-4 tablespoons warm water. Sift the flour into a bowl, add the yeast mixture, sugar, salt, oil and 220 ml (approximately 1 cup) lukewarm water and knead until smooth. Cover and let rise in a warm place for about 1 hour.

2.

For the topping: Rinse the anchovies, trim and pat dry. Rinse the tomatoes and cut into quarters. Peel the garlic and chop finely. Stir in the oregano, oil and lemon juice and season with salt and pepper.

3.

Preheat the oven to 200°C (approximately 400°F). Line 1-2 baking sheets with parchment paper.

4.

Knead the dough on a floured work surface and divide into 8 pieces. Shape into small flatbreads and arrange on the prepared baking sheets. Brush with a little oil then arrange the tomatoes and anchovies over top. Drizzle with the remaining oil.

5.

Bake for 15-20 minutes, until golden brown.