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Ingredients
Tuscan Flatbread with Tomatoes and Olives
- For the dough
- ½ cube Yeast (21 grams)
- 400 grams Pastry flour
- ½ tsp salt
- 50 milliliters olive oil
- 150 grams black, pitted Olives
- 150 grams Cherry tomatoes
- 2 Tbsps coarsely chopped rosemary
Mix the yeast with about 200 ml (approximately 3/4 cup) of warm water. Mix the flour and salt in a bowl. Add the dissolved yeast and olive oil. Knead into a smooth dough. Cover and let rise in a warm place for about 45 minutes, until twice the volume. Preheat the oven to 220°C (approximately 425°F).
Rinse and halve the cherry tomatoes. Knead the dough on a floured work surface. Roll into a large, flat rectangle of 20x35 cm (approximately 8x14 inches). Place the flattened dough on a lined baking sheet.
Press the olives and tomato halves into the surface and sprinkle with rosemary. Drizzle with olive oil and sprinkle with sea salt. Cover and let rise again for about 15 minutes. Bake for 35-40 minutes, until golden brown. Remove and cool slightly. Cut into pieces and serve.