Flatbread on pan with red pesto and olives

4

People

20

Minutes

Medium

Difficulty

Just to know

Rising time: 2 hours

Ingredients

190 g Saclà Red Pesto

250 g 00 bread flour

180 ml water

1 tbsp honey

3 tbsp extra virgin olive oil

1 tsp salt

3 g dry brewer’s yeast

Cherry tomatoes to taste

Olives to taste

Fresh basil to taste

Dry oregano to taste

Extra virgin olive oil to taste

Method

1 In a big bowl mix the flour, the honey and the dry yeast. Slowly drizzle in the water and the oil while mixing.

2 Add the salt and knead the ingredients until you get a smooth, homogeneous and soft dough.

3 Put the dough in a bowl greased with a drizzle of oil, cover with a cloth and let it rest for approx. 1 and a half hour.

4 Divide the dough into 4 smaller parts. With the help of a rolling pin roll them until they are approx. half a centimetre thick.

5 Lay each small dough on some baking paper and let them rise for 30 minutes more.

6 Cut the cherry tomatoes and the olives into rounds.

7 Grease the pan with a drizzle of extra virgin olive oil. When the pan is well heated, cook the flatbread for a couple of minutes each side.

8 Spread the Saclà Red Pesto on the flatbread, top with the cherry tomatoes and the olives. Garnish with the fresh basil, the oregano and a drizzle of extra virgin olive oil. Enjoy!