John Myers
Ingredients for 1 servings:
- 300 g wheat flour, type 550 or Tipo 0
- 200 g semolina (durum wheat)
- 100 g jacket potatoes, floury
- ml water
- 20 g yeast
- 10 g salt
- 50 ml olive oil
- 400 g cherry tomatoes, fully ripe
- 20 black olives
- Salt
- oregano
- olive oil
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes
Flatbread, Apulian version, for 2 round trays
Make a regular pizza dough from the ingredients, including the cooked, peeled, and finely grated potato, and let it rest in the refrigerator overnight. Then let it rise in a warm place until it has doubled in size. Knead briefly again and finally divide. For each baking sheet, lightly coat the dough with olive oil on both sides and form it into a flat flatbread with your fingertips. Place the tomatoes, torn by hand, and the olives into the indentations. Finally, sprinkle with salt and plenty of oregano and bake in the oven at maximum temperature for about 10-15 minutes.
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