- 750gr flour 55%
- 25gr fresh yeast
- 20gr sugar
- 10gr fine salt
- 500gr water
- 60ml extra virgin olive oil Castello del Barone
- 2 sliced tomatoes
- 2 sliced onions
- 20gr oregano
For the flatbread
Add the flour, sugar, salt, water & extra virgin olive oil to the mixer bowl.
Knead with the hook attachment on low speed for 1 minute. Add the fresh yeast.
Continue kneading at low speed for 4 minutes and another 8 minutes at high speed until the dough comes off the walls of the bowl.
Place into a well-greased bowl.
Cover the surface of the dough with some oil and cover with cling film.
Leave the dough in a warm place until it doubles in size.
Empty the dough into a pan that with oil and spread it along with your fingers.
Cover again with film and leave in a warm place to rise for 20 minutes.
Put enough oil on the surface of the dough and spread the tomatoes and onions.
Sprinkle with the oregano and bake in a preheated oven at 180◦C for 40 minutes.