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active dry yeast water sugar egg kosher salt extra-virgin olive oil flour garlic thyme extra-virgin olive oil Ricotta anchovies freshly ground pepper vinegar torn basil
Viewed: 90 - Published at: 7 years agoIngredients
- 1 envelope active dry yeast
- 2/3 cup lukewarm water
- Pinch of sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1 3/4 cups all-purpose flour, plus more for dusting
- One 28-ounce can fire-roasted whole tomatoesdrained, quartered lengthwise and seeded
- 1 garlic clove, smashed
- 1 teaspoon chopped thyme
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/2 cup fresh part-skim ricotta
- One 2-ounce tin of flat anchovies, drained
- Freshly ground pepper
- Balsamic vinegar
- 1/4 cup torn basil leaves
Method
- In the bowl of an electric stand mixer fitted with the dough hook, combine the yeast with the water and sugar and let stand until slightly foamy, about 5 minutes.
- Add the egg, salt, olive oil and the 1 3/4 cups of flour and beat at medium speed until a smooth dough forms, about 5 minutes.
- Knead the dough by hand for 1 minute, then transfer it to an oiled bowl.
- Cover the bowl with plastic wrap and let rest until the dough has doubled in bulk, about 30 minutes.
- Preheat the oven to 400.
- Punch down the flatbread dough and divide it into 4 pieces.
- Pinch each piece of dough into a ball.
- Dust the balls with flour, cover with plastic wrap and let rest for 20 minutes.
- Place the tomatoes on a rimmed baking sheet, cut side down.
- Scatter the garlic and thyme all around them and drizzle with 2 tablespoons of the olive oil.
- Roast in the center of the oven for about 15 minutes, until slightly dry.
- On a lightly floured surface, roll out each dough ball to an 8-inch round and brush the flatbread with the remaining 4 teaspoons of olive oil.
- Heat a large griddle until very hot.
- Add 2 of the dough rounds and cook over high heat until the bottoms are browned and set and the top bubbles slightly, about 2 minutes.
- Transfer the flatbreads to a large baking sheet, cooked side down.
- Repeat with the remaining dough rounds.
- Spread the ricotta on the flatbreads and top with the tomatoes and anchovies.
- Season with pepper.
- Bake for about 15 minutes, until the flatbreads are lightly browned around the edges.
- Transfer the flatbreads to a work surface and lightly drizzle with balsamic vinegar.
- Scatter the basil on top.
- Slice the flatbreads into wedges and serve right away.
