Flatbread Caprese

Ingredients for Flatbread Caprese

• 250g plain flour, plus more for kneading

• 1/2 cucchiaini di lievito secco attivo

• 1 teaspoon sea salt, plus more as needed

• 1/4 cucchiaino di zucchero

• 240ml warm water (41°C to 43°C)

• Olio extra vergine di oliva

• 110g fresh mozzarella, cut into 1/2-inch cubes

• 275ml grape tomatoes, sliced into 1/4-inch-thick rounds

• Handful of fresh basil leaves

Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.

Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.

Preheat the oven to 218°C. Coat a baking sheet with cooking spray.

Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.

Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.

Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

Avvertenza

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