Tomato and Kalamata Flatbread

November 2, 2018

 

Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe and

images by DL Acken reprinted with the permission of  TouchWood

Editions.  

 

This simple flatbread is a great appetizer for a movie night or a feast—

and it’s easily doubled or tripled for a crowd. The Garlic infused olive

oil in the dough and on top ensures you’ll have delicious garlicky

flavor in every bite!

 

Tomato and Kalamata Flatbread

Ingredients, Serves Four

 

2 cups all-purpose flour, plus extra for dusting

1 Tbsp granulated sugar

1 tsp quick-rising yeast

1 tsp sea salt

3/4 cup water

1/2 cup + 2 Tbsp Garlic infused olive oil, divided

1 large on-the-vine tomato

1 shallot

1 Tbsp chopped fresh curly-leaf parsley

1 Tbsp fresh oregano leaves

1/2 cup Kalamata olives, pitted

 

In a large bowl, whisk together the flour, sugar, yeast, and salt

until fully combined. Create a well in the middle of the flour

mixture.

 

In a small saucepan over medium heat, heat the water to 110°F.

Add it to the flour mixture along with 1/4 cup of the olive oil.  Mix

well to form a soft, sticky dough. Turn the dough onto a  lightly

floured surface and knead until smooth and elastic, 8–

10 minutes.

 

Place 2 Tbsp of the olive oil in a medium bowl and place the dough

in the bowl, turning it to coat it evenly with oil. Cover  with a dry

tea towel and set it in a warm, draft-free place to rise for 10 mins.

 

While the dough is rising, roughly chop the tomato, shallot,

parsley, and oregano. Add 2 Tbsp olive oil and chopped herbs and

veggies into the blender. Pulse to form a chunky mixture.

Preheat the oven to 450°F. Line a baking tray with parchment

paper.

 

Roll out the dough to a 1/2-inch-thick oval or rectangle on a lightly

floured surface. Place the dough on the prepared baking tray.

Brush with the remaining 2 Tbsp of olive oil, and let rest,

uncovered, for a few minutes in a warm place, while you chop the

olives.

 

Gently brush the tomato mixture over the dough, right to the edges,

and scatter the olives over the top. Bake for 8–10 minutes, until the

edges are golden and the center is firm, not doughy. Remove from

the oven, and cut and serve immediately.

 

This can be stored in an airtight container in the fridge for up to

3 days.

 

For more of Emily's recipes from Greece click HERE

 

 

 


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