Anchovy and Cherry Tomato Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 500 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- 4 Tbsps olive oil
- Pastry flour (for dusting)
- For the topping
- 8 Anchovy (in brine)
- 400 grams Cherry tomatoes
- 2 garlic cloves
- 2 Tbsps freshly chopped oregano
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- peppers
Preparation steps
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.
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.
Preheat the oven to 200°C (approximately 400°F). Line 1-2 baking sheets with parchment paper.
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.
Bake for 15-20 minutes, until golden brown.
