Olive Flat Bread

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Average: 5 (1 vote)
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Olive Flat Bread
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
603
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie603 cal.(29 %)
Protein14 g(14 %)
Fat33 g(28 %)
Carbohydrates62 g(41 %)
Sugar added1 g(4 %)
Roughage6.5 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.4 mg(53 %)
Vitamin K20.8 μg(35 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.3 mg(21 %)
Folate367 μg(122 %)
Pantothenic acid1.9 mg(32 %)
Biotin25.4 μg(56 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C23 mg(24 %)
Potassium595 mg(15 %)
Calcium85 mg(9 %)
Magnesium53 mg(18 %)
Iron3.6 mg(24 %)
Iodine11 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids4.9 g
Uric acid145 mg
Cholesterol55 mg
Complete sugar5 g

Ingredients

for
4
For the dough
17 ⅗ ozs Pastry flour (500 grams)
1 pinch salt
1 pinch sugar
1 pkg Dry yeast
6 Tbsps olive oil
1 egg
1 cup lukewarm water
For the filling
4 ozs black Olives (pitted)
3 ozs green Olives (pitted)
6 sun-dried Tomatoes (diced)
1 sprig finely chopped oregano
For preparing
Parchment paper
Baking sheet
olive oil
2 Tbsps coarsely chopped Olives
How healthy are the main ingredients?
OliveOliveolive oilOlivesugaroregano

Preparation steps

1.

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. 

2.

Cover and let rise in a warm place for 30-45 minutes. 

3.

For the filling: Combine the olives, sun-dried tomatoes and oregano in a blender or food processor and blend until smooth. 

4.

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.