Mediterranean Tomato Flatbread
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly AddedDifficutly Holder
Prep Time: 
15minutes + proofing & rising
Cook Time: 
50minutes
Mediterranean Tomato Flatbread
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly AddedDifficutly Holder
Prep Time: 
15minutes + proofing & rising
Cook Time: 
50minutes
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Ingredients
1.25 cup water (warm)
 
1/4 cup sun-dried tomatoes (not in oil, minced)
 
1 tsp La Baleine Coarse Sea Salt
 
1 tsp granulated sugar
 
2 tbsp olive oil
 
2 cup all-purpose flour
 
1.5 cup multigrain flour
 
1 tbsp fennel seeds (whole)
 
1.25 tsp bread machine yeast
 
for garnish La Baleine Coarse Sea Salt (freshly ground)
 

 

Preparation
  1. Place all ingredients (up to and including the yeast) into a bread machine baking pan.
  2. Insert pan into the oven chamber, and select “Dough Cycle”. This will take approx. 1 1/2 hours.
  3. Transfer dough to a lightly floured surface, cover and let rest 15 minutes.
  4. Divide dough into 4 portions.
  5. Roll one portion at a time as thinly as possible and carefully transfer to a parchment paper-lined baking sheet.
  6. If desired, using a pizza cutter or sharp knife, score into triangles or rectangles, being careful not to cut all the way through.
  7. Lightly brush surface with water and follow with additional coarsely ground La Baleine Coarse Sea Salt on top.
  8. Bake at 425°F (220°C) for 12 minutes, or until golden brown.
  9. Transfer to cooling rack. Repeat with remaining portions.

Servings: Makes 4 flatbreads, or 12 servings

Ingredients
1.25 cup water (warm)
 
1/4 cup sun-dried tomatoes (not in oil, minced)
 
1 tsp La Baleine Coarse Sea Salt
 
1 tsp granulated sugar
 
2 tbsp olive oil
 
2 cup all-purpose flour
 
1.5 cup multigrain flour
 
1 tbsp fennel seeds (whole)
 
1.25 tsp bread machine yeast
 
for garnish La Baleine Coarse Sea Salt (freshly ground)
 

 

Preparation
  1. Place all ingredients (up to and including the yeast) into a bread machine baking pan.
  2. Insert pan into the oven chamber, and select “Dough Cycle”. This will take approx. 1 1/2 hours.
  3. Transfer dough to a lightly floured surface, cover and let rest 15 minutes.
  4. Divide dough into 4 portions.
  5. Roll one portion at a time as thinly as possible and carefully transfer to a parchment paper-lined baking sheet.
  6. If desired, using a pizza cutter or sharp knife, score into triangles or rectangles, being careful not to cut all the way through.
  7. Lightly brush surface with water and follow with additional coarsely ground La Baleine Coarse Sea Salt on top.
  8. Bake at 425°F (220°C) for 12 minutes, or until golden brown.
  9. Transfer to cooling rack. Repeat with remaining portions.

Servings: Makes 4 flatbreads, or 12 servings