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Categories:
flour olive oil fresh yeast salt water oregano eggplant goat cheese black olives anchovies extra-virgin olive oil tomatoes
Viewed: 82 - Published at: 7 years agoIngredients
- 4 cups flour
- 7 3/8 tablespoons olive oil
- 1 tablespoon fresh yeast
- 9/16 tablespoon salt
- 7/8 cup water
- oregano
- roasted eggplant
- goat cheese
- black olives Aragon
- anchovies
- extra-virgin olive oil
- cherry tomatoes optional
Method
- For the eggplant loaf, mix flour, olive oil, yeast, salt and water and knead for about 10 minutes.
- Place dough in a bowl and cover with a cotton cloth and let rise until doubled in volume.
- Preheat the oven to 200°C (approximately 400°F).
- Divide the dough in half. Use a rolling pin to roll dough into flatbread.
- Bake for about 30 minutes.
- Let cool.
- For the olive tapenade, pit black olives and coarsely chop.
- In a blender, blend olives, olive oil and 1-3 anchovies to taste.
- Tip: Tapenade can be refrigerated in an airtight container for one month.
- Top flatbread with eggplant and sprinkle with goat cheese.
- Bake for 5 minutes at 180°C (approximately 350°F).
- Remove from oven, sprinkle with cherry tomatoes and olive tapenade.
- Tip: Add a little water to tapenade, if needed. Serve immediately.
