French-Style Flatbread
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 2.88 g | (3 %) | ||
| Fat | 2.78 g | (2 %) | ||
| Carbohydrates | 16.38 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 3.72 mg | (465 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.08 mg | (1 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.62 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2.44 μg | (1 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.36 mg | (0 %) | ||
| Potassium | 69.29 mg | (2 %) | ||
| Calcium | 18.25 mg | (2 %) | ||
| Magnesium | 0.82 mg | (0 %) | ||
| Iron | 0.91 mg | (6 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 0.33 g | |||
| Cholesterol | 0 mg |
Ingredients
Preparation steps
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.
Preheat the oven to 220°C (approximately 425°F).
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.
Remove the flatbreads from the oven and allow to cool before serving.