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