Piquante Pepper and SunBlush Tomato Flatbread

This very moreish bread made with Extra Virgin Olive Oil, topped with a Tomato Sauce, Piquanté Peppers and SunBlush Tomatoes - certainly does the trick if your looking for a bread to go with any Pasta Dish or my Patatas Bravas with Chicken and Chorizo. 

Flatbread is a bread made with flour, water, and salt, and then thoroughly rolled into flattened dough and doesn't contain yeast - hence flat bread. So technically I suppose this isn't a true flatbread but hey ho it was flattish! 

Piquanté Pepper and SunBlush Tomato Flatbread

I used this baking sheet by Mermaid and is made from Hard Anodised Aluminium which evenly distributes heat to avoid hot spots. Although it's not suitable to go into the dishwasher but that said there really isn't any need. Just some nice hot sudsy water, a rinse and a good dry, the baking sheet looks like new again.

Perfect for use with metal utensils, scratch resistant and won't peel or blister and it is oven safe up to 240C / 475F or Gas 9

Ingredients:
For the Tomato Sauce
1x400g tin of good quality Italian plum tomatoes - well drained of their juice (keep the juice for a bit)
1 small clove of garlic - very finely chopped
a small pinch of black pepper and a tiny pinch of salt
a tiny pinch of sugar if you think it needs it
Squish the lot together in a small bowl and have a taste. If you need to add a little of the reserved tomato juice then do so. Remember the sauce does need to be thickish though or your flatbreads will be soggy.

The Flatbreads:
To make two flatbreads each about 9 inches (you can freeze one) you will need:
50g uncooked Polenta
100ml boiling water
100ml cold water
7g sachet of fast acting yeast
300g Strong white bread flour
1 teaspoon salt
75ml Extra virgin olive oil

You will also need:
a few Peppadew Piquanté Peppers from a jar and a few sliced SunBlush Tomatoes from the Deli counter in Sainsbury's
Chopped flat leaf parsley for scattering

Method:
Preheat your oven to 220C / 425F or Gas 7

Put the polenta into a large mixing bowl, pour on the boiling water and stir.

Leave for a couple of minutes so it thickens. Stir in the cold water and mix until smooth. Now add the yeast and stir to dissolve. Add the flour, salt and olive oil. Mix till you have a soft, sticky dough. Cover and leave for 10 minutes.

Now on a lightly floured surface knead for 10 minutes or 5 minutes if you've using a mixer.

Return the dough to the bowl and leaved covered with lightly oiled cling film for 30 minutes before using.

Cut the dough in half and roll out each flatbread to about 8 or 9 inches long - I can't get all fussed about the shape; just aim for an oval but it will taste just the same whatever shape you end up with!

Pop the flatbreads onto a baking sheet and add your tomato sauce topping and dot with Piquanté Peppers and SunBlush Tomatoes.

Drizzle with a little Extra Virgin Olive Oil and bake in a preheated oven for about 15 minutes until nice and golden.


Bread, Flatbread
Baking, Bread
Yield: 2
Author:

PIQUANTE PEPPER AND TOMATO FLATBREAD

PIQUANTE PEPPER AND TOMATO FLATBREAD

This very moreish flatbread made with Extra Virgin Olive Oil, topped with a Tomato Sauce, Piquanté Peppers and SunBlush Tomatoes.

ingredients:

Tomato Sauce
  • 1x400g tin of good quality Italian plum tomatoes - well drained of their juice (keep the juice for a bit)
  • 1 small clove of garlic - very finely chopped
  • a small pinch of black pepper and a tiny pinch of salt
  • a tiny pinch of sugar if you think it needs it
  • Squish the lot together in a small bowl and have a taste. If you need to add a little of the reserved tomato juice then do so. Remember the sauce does need to be thickish though or your flatbreads will be soggy.
The Flatbreads
  • To make two flatbreads each about 9 inches (you can freeze one) you will need:
  • 50g uncooked Polenta
  • 100ml boiling water
  • 100ml cold water
  • 7g sachet of fast acting yeast
  • 300g Strong white bread flour
  • 1 teaspoon salt
  • 75ml Extra virgin olive oil
  • You will also need:
  • a few Peppadew Piquanté Peppers from a jar and a few sliced SunBlush Tomatoes from the Deli counter in Sainsbury's
  • Chopped flat leaf parsley for scattering

instructions:

How to cook PIQUANTE PEPPER AND TOMATO FLATBREAD

  1. Preheat your oven to 220C / 425F or Gas 7
  2. Put the polenta into a large mixing bowl, pour on the boiling water and stir.
  3. Leave for a couple of minutes so it thickens. Stir in the cold water and mix until smooth. Now add the yeast and stir to dissolve. Add the flour, salt and olive oil. Mix till you have a soft, sticky dough. Cover and leave for 10 minutes.
  4. Now on a lightly floured surface knead for 10 minutes or 5 minutes if you've using a mixer. Return the dough to the bowl and leaved covered with lightly oiled cling film for 30 minutes before using.
  5. Cut the dough in half and roll out each flatbread to about 8 or 9 inches long - I can't get all fussed about the shape; just aim for an oval but it will taste just the same whatever shape you end up with!
  6. Pop the flatbreads onto a baking sheet and add your tomato sauce topping and dot with Piquanté Peppers and SunBlush Tomatoes. 
  7. Drizzle with a little Extra Virgin Olive Oil and bake in a preheated oven for about 15 minutes until nice and golden.
Created using The Recipes Generator

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