Salmon and Goat Cheese Flatbread
Ingredients
- For the dough
- 500 grams Pastry flour (Wiener Griessler)
- 40 grams Yeast
- 2 tsps salt
- 1 tsp sugar
- Extra-virgin olive oil
- For the topping
- Basil pesto (prepared)
- 2 Red onions
- 200 grams Goat cheese (Camembert)
- 2 Tbsps Caper
- 4 Tomatoes
- salt
- freshly ground peppers
- 250 grams Smoked salmon
Preparation steps
For the dough: In a large bowl, stir the yeast and sugar into about 80 ml (approximately 1/3 cup) of lukewarm water until dissolved and let stand for 20 minutes. Add the flour, salt, 2 tablespoons of oil and about 100 ml (approximately 1/2 cup) of lukewarm water and knead into a smooth dough. Cover the dough and let it rise for about 1 hour in a warm, not drafty, place.
Preheat the oven to 250°C (approximately 475°F). Divide the dough into two parts and roll out each on a floured work surface into large rectangles. Place on a baking sheets.
For the topping: Peel the onions and slice thinly. Cut the tomatoes crosswise into thin slices. Rinse the capers under cold water and drain. Cut the cheese into thin slices. Spread the pesto on the flatbread then arrange the smoked salmon, tomatoes, onions and capers and cheese on top. Season with salt and pepper and drizzle with 1 tablespoon olive oil. Bake until golden brown, about 25 minutes.
