Homemade Mediterranean Flatbread
I made your colorful Mediterranean flatbread for dinner tonight and it was all I could ask for. You can't go wrong with all of these delicious Mediterranean ingredients.
For the dough:
- 1/2 teaspoon of salt
- 1 1/2 tablespoon olive oil
- 1 teaspoon of active dry yeast
- 1 teaspoon of sugar
- 3/4 cup hot tap water, 110 degrees
- 2 1/4 cups all-purpose flour
For the pizza:
- 1/4 cup black olives
- 1 teaspoon of dried basil
- 1 large egg
- 6 ounces of feta cheese, crumbled
- 1 tablespoon of water
- 1 teaspoon of dried oregano
- 8 ounces of mozzarella cheese, sliced 1/4 inch thick
- 1/2 cup sun-dried tomatoes wrapped in olive oil, coarsely chopped
- 1 tbsp chopped fresh parsley for garnish (optional)
- non-stick cooking spray
For the dough:
First, fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help ensure the yeast activates properly. While you wait for the bowl to heat up, preheat the oven to 500 degrees - no grill, but degrees.
Then, pour the hot water from the bowl and wipe the bowl dry. Add hot tap water and yeast. Using a rubber spatula, gently stir the yeast in the water for up to 5-10 seconds. Set aside and let the yeast bubble and froth for at least 3 minutes.
Sift together 2 cups of flour, salt and sugar.
Add olive oil to the mixture of yeast and water. Stir for a few seconds. Pour in all the flour mixture and stir with a rubber spatula until the liquid is absorbed.
Sprinkle a little flour on your clean worktop and empty the dough. Knead the dough together for 4 to 5 minutes until a ball of dough forms. Return the dough to the metal bowl, cover with a kitchen towel and place the bowl on top of your preheating oven. (Do not place the bowl on a burner, just on the surface of the oven. The heat will help the dough to rise.) Let the dough sit for five minutes.
For the pizza:
First, lightly spray two small baking sheets or pizza pans with non-stick cooking spray and set aside.
Then, when the dough is ready, lightly flour a flat surface and, using a floured rolling pin, roll out half of the dough into a rectangular shape the size of your pan. Place the dough on the baking sheet and push the dough into the corners and sides. It doesn't have to be perfectly round or rectangular.
Just make sure the dough is evenly flattened. (Repeat with the other half of the dough on a second baking sheet or pizza pan.)
Whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush around the edges of the dough.
Distribute the mozzarella evenly over the two flat breads. Avoid placing cheese on the washed perimeter of the egg.
Next, top each pizza with the sun-dried tomatoes, then the black olives, then the feta.
Sprinkle with dried basil and dried oregano.
Bake for 10 minutes. Remove from the oven. Garnish with chopped parsley, if using, and cut into quarters. Serve immediately. Happy Cooking Time.