Flatbreads with Pancetta, Tomatoes and Herbs
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 350 grams Pastry flour
- 3 tablespoons olive oil
- 1 teaspoon salt
- Pastry flour (for work surface)
- 200 grams pureed tomatoes (canned)
- 250 grams Pancetta (sliced)
- 300 grams Mozzarella
- freshly ground peppers
- olive oil (for drizzling)
- 300 grams Cherry tomatoes
- 2 handfuls fresh Fresh herbs (such as arugula, basil, chives)
For the dough, crumble yeast in a bowl, stir in the sugar along with about 175 ml (approximately 3/4 cup) of lukewarm water until smooth. Mix in flour, add the olive oil and salt and knead to a smooth dough. Cover and let rise for about 1 hour in a warm place.
Preheat the oven to 220°C (approximately 425°F) convection. Line a baking sheet with parchment paper.
Form the dough into 8 balls, roll out on a little flour into oval patties and place on the baking sheet. Spread with the pureed tomatoes, leaving a small border at edge. Top with the pancetta. Cut the mozzarella into slices and cover the dough with it. Sprinkle with freshly ground pepper, drizzle with olive oil and bake in the preheated oven until golden brown, 20 minutes.
Rinse and halve the tomatoes. Rinse herbs, shake dry and pluck into smaller pieces as needed. Sprinkle herbs and tomatoes on the flatbreads and serve.