4
People20
MinutesMedium
DifficultyJust 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!
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!
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