French-Style Flatbread

0
Average: 0 (0 votes)
(0 votes)
French-Style Flatbread
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
99
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie99 cal.(5 %)
Protein2.88 g(3 %)
Fat2.78 g(2 %)
Carbohydrates16.38 g(11 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A3.72 mg(465 %)
Vitamin D0 μg(0 %)
Vitamin E0.08 mg(1 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.62 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate2.44 μg(1 %)
Pantothenic acid0.01 mg(0 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.36 mg(0 %)
Potassium69.29 mg(2 %)
Calcium18.25 mg(2 %)
Magnesium0.82 mg(0 %)
Iron0.91 mg(6 %)
Zinc0.02 mg(0 %)
Saturated fatty acids0.33 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
½ cube Yeast (21 grams)
500 grams Pastry flour
½ tsp fine Sea salt
50 milliliters olive oil
Pastry flour (for the work surface)
100 grams black Olives (pitted)
1 Tbsp Caper
50 grams sun-dried Tomatoes (in oil)
1 Tbsp chopped rosemary
olive oil (for brushing)
coarse Sea salt
How healthy are the main ingredients?
OliveTomatorosemaryolive oilolive oil

Preparation steps

1.

Mix yeast with about 200 ml (approximately 3/4 cup) of warm water. Mix the flour with the salt in a bowl. Add the dissolved yeast with the olive oil to the flour and knead with an electric hand mixer to a smooth dough. Cover and let rise in a warm place until doubled in volume, about 45 minutes.

2.

Preheat the oven to 220°C (approximately 425°F).

3.

Drain olives, capers and sun-dried tomatoes well and chop coarsely. Knead the dough again on a floured surface and roll out well to a large rectangle. Sprinkle with the olives, capers, tomatoes and rosemary. Roll dough slightly flat and cut lengthwise into 2 pieces. Score dough with the knife several times, grasp the ends, pull apart slightly and shape into ovals. Place on a parchment paper-lined baking sheet and brush with oil. Sprinkle with a little coarse sea salt and bake in the preheated oven until light golden brown, about 30 minutes.

4.

Remove the flatbreads from the oven and allow to cool before serving.