Olive Flat Bread
- For the dough
- 17 ⅗ ounces Pastry flour (500 grams)
- 1 pinch salt
- 1 pinch sugar
- 1 package Dry yeast
- 6 tablespoons olive oil
- 1 egg
- 1 cup lukewarm water
- For the filling
- 4 ounces black Olives (pitted)
- 3 ounces green Olives (pitted)
- 6 sun-dried tomatoes (diced)
- 1 sprig finely chopped oregano
Combine the flour, salt, sugar and yeast in a large bowl. Add the olive oil, egg and lukewarm water and knead until a smooth dough is formed.
Cover and let rise in a warm place for 30-45 minutes.
For the filling: Combine the olives, sun-dried tomatoes and oregano in a blender or food processor and blend until smooth.
Transfer the dough to a floured surface and knead briefly. Divide the dough in half and knead the filling into one half. Divide each half into four equal pieces and roll each piece out into a circular shape. Place the dough circles without the filling onto a baking sheet lined with parchment paper and top with the dough circles with the filling. Press lightly with fingers to secure. Drizzle each round with olive oil and sprinkle with the coarsely chopped olives. Bake in an oven preheated to 400°F for 30 minutes, until golden brown. Serve warm or at room temperature.