Pepper Tapenade Flatbread
Flat Bread Dough Ingredients
2 cups bread flour
1 teaspoon sal
2 teaspoons quick-rise yeast (see note)
2 tablespoons minced fresh chives
1 cup very warm water, or more if necessary
1 teaspoon honey
5 teaspoons olive oil, divided
Pepper Tapenade (recipe follows)
In a medium bowl, stir flour, salt and yeast together. Stir in chives.
Combine water, honey and 1 tablespoon oil in a bowl and stir into flour mixture until dough comes together. If dough is dry, add 1 tablespoon water at a time until dough is just moist.
Cover bowl with plastic wrap; let sit at room temperature until doubled in volume, about 1 hour. While dough is rising, prepare Pepper Tapenade. Divide sticky dough into 4 equal pieces. Do not punch down.
Lightly dust baking sheet with cornmeal. Place dough on baking sheet and pat into ovals about 6 inches long, 5 inches wide. Brush surface of each flatbread with ½ teaspoon remaining oil.
Bake in preheated 400-degree oven for 10 minutes.
Remove from oven. Top flatbreads evenly with Pepper Tapenade, using about ¼ cup each. Return flatbreads to oven for 5 to 10 minutes or until bottoms of flatbreads are golden brown and topping is lightly browned. Remove to wire rack to cool slightly.
Makes 4 servings.
Note: Quick-rise yeast doesn’t need to be dissolved in liquid. One envelope is slightly more than 2 teaspoons.
Pepper Tapenade Ingredients
½ cup packed assorted black and green pitted olives, finely chopped
1 tablespoon drained capers
2 anchovy fillets, minced
1 small red bell pepper, roasted, peeled, seeded and finely chopped (about ½ cup chopped)
¼ teaspoon dried, crushed thyme
1 teaspoon fresh lemon juice
2 teaspoons olive oil
In a bowl, combine olives, capers, anchovies, roasted pepper, thyme, lemon juice and olive oil.
1 flat bread
Amount per Serving:
290 calories / 9 g protein / 10 g fat / 1.5 mg cholesterol / 54 g carbohydrates / 3 g fiber / 748 mg sodium