Fish and Salad Flatbreads
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
1
- 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)
Preparation steps
1.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
2.
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.
3.
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.
4.
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.
