Fish and Salad Flatbreads
- For the dough
- 1.333 cups all-purpose flour (plus extra for dusting)
- ⅛ oz active dry yeast
- ½ tsp salt
- ½ Tbsp superfine caster sugar
- 4 tsps olive oil
- ½ cup warm water (roughly 45c)
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a few minutes until even.
Roll out into a 50 cm x 25 cm rectangle, roughly 1 cm thick. Arrange on a baking tray and spread the base lightly with the tomato puree. Top with the cherry tomatoes and tuna chunks. Season well then drizzle with the olive oil.
Bake for 16-20 minutes until the base is golden, crispy and cooked. Remove and top with the baby capers, Parmesan and rocket leaves before serving.