INGREDIENTS
- 500 gr spelt flour
- 1 packet of brewer’s yeast
- 2 potatoes
- 1 glass of water
- 10 cherry tomatoes
- 10 pitted black olives
- Extra virgin olive oil to taste
- Coarse salt
- Oregano
PREPARATION
- Boil the potatoes, let them cool down, and then peel them. Dissolve the yeast in lukewarm water. Pour the flour in a large bowl, add the mashed potatoes and the yeast. FInally, add some salt, and kead the mixture until you get a homogeneous dough.
- Cover the dough with some plastic film or a moist washcloth. Preheat the oven at 240° C. Wash the tomatoes and slice them in half. Grease a circular baking tin with olive oil. Then use your hands to spread the dough on the tin in an even layer.
- Place and lightly squish the tomatoes and the olives in the flatbread with the skin facing up. Spread the oregano and the coarse salt and then brush the surface with a good amount of extra virgin olive oil.
- Bake for about 20-30 min, until the dough becomes golden and crunchy.