{"id":10694,"date":"2016-05-17T11:32:14","date_gmt":"2016-05-17T09:32:14","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10694"},"modified":"2023-11-28T11:36:31","modified_gmt":"2023-11-28T10:36:31","slug":"fladenbrot-mit-tomaten-oliven-sonnenblumenkernen-flatbread-with-tomatoes-olives-sunflower-seeds","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/05\/17\/fladenbrot-mit-tomaten-oliven-sonnenblumenkernen-flatbread-with-tomatoes-olives-sunflower-seeds\/","title":{"rendered":"Flatbread with Tomatoes, Olives & Sunflower Seeds"},"content":{"rendered":"


\nI bake today:<\/strong> Flatbread with Tomatoes, Olives & Sunflower Seeds
\nPreparation:<\/strong> 75 minutes (including resting time)
\nCooking time:<\/strong> 50 minutes
\nTotal time:<\/strong> 125 minutes
\nCategory:<\/strong> Baking Recipes, Bread & Bun Recipes, Flatbread Recipes
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Flatbread

Flatbread with Tomatoes, Olives & Sunflower Seeds<\/p><\/div>\n

\"Flatbread

Flatbread with Tomatoes, Olives & Sunflower Seeds<\/p><\/div>\n

Ingredients for 1 Flatbread:<\/strong><\/p>\n

    \n
  • 500 grams of flour<\/li>\n
  • 200 milliliters of milk<\/li>\n
  • 1 cube of yeast<\/li>\n
  • 100 grams of dried tomatoes in oil<\/li>\n
  • 75 grams of olives<\/li>\n
  • 50 grams of sunflower seeds<\/li>\n
  • 1 egg<\/li>\n
  • 3 tablespoons of tomato paste<\/li>\n
  • 1 tablespoon of sugar<\/li>\n
  • \u00bd teaspoon of salt<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • A tall container for stirring the yeast milk mixture<\/li>\n
    • Baking tray + greaseproof paper<\/li>\n
    • Mixing bowl<\/li>\n
    • Blender\/Food Processor<\/li>\n
    • Whisk or fork<\/li>\n
    • Rolling pin<\/li>\n
    • Spatula<\/li>\n
    • Kitchen towel<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …preparations:<\/em><\/p>\n

      Crumble 1 cube of yeast in a high vessel, also add 1 tablespoon of sugar and 200 milliliters of lukewarm milk & then stir with a small whisk or a fork until yeast and sugar have dissolved. Drain the dried tomatoes & collect 75 milliliters of the oil. Then cut the dried tomatoes first into thin strips and then into small pieces. Cut the olives into thin slices. Line a baking sheet with baking paper. Preheat the oven timely to 180\u00b0C (top\/bottom heat).<\/p>\n

      …for the dough:<\/em><\/p>\n

      Add 500 grams of flour, the yeast-milk mixture, the chopped tomatoes and olives, the collected tomato oil, 50 grams of sunflower seeds, 1 egg, 3 tablespoons of tomato paste and \u00bd teaspoon of salt in a mixing bowl and knead using a food processor or a mixer until a smooth & sticky dough. Loosen the dough from the bowl wall using a spatula and centrally form a ball. Let rest\/stand the dough covered with a kitchen towel in a warm place for about 1 hour until the volume has increased significantly.<\/p>\n

      …for the flatbread:<\/em><\/p>\n

      Flour the countertop and give the sticky dough onto it. Dust the dough with some flour on the top and then knead pulling from the outside inwards until the dough is covered all around with flour. Form a ball of dough, slightly flatten it with your hands and then roll out using a rolling pin until about thumb-thick.<\/p>\n

      Lift the flatbread onto the prepared baking sheet and finally press 250 grams of cherry tomatoes into the flatbread, then bake for about 35 minutes in the preheated oven. Get the flatbread out of the oven, allow to cool and then cut into pieces and serve. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n