Pepper-Tomato Flatbread with Mastiha
Flatbreads topped with tomatoes, onions, herbs and more are a specialty in the bakeries of certain Cycladic islands.
For the Dough
- 2 garlic cloves smashed
- 2 Tbsp. extra-virgin olive oil
- 1 envelope of powdered yeast
- 1 1/3 cups warm water
- 1 ½ tsp. salt
- 2 tsp. rosemary finely chopped
- 3 red or yellow roasted peppers peeled and cut into thin strips (or fine quality, ready-made roasted peppers)
- 3 medium onions cut into thin slices
- ½ cup extra-virgin olive oil
- 3-4 medium plum tomatoes seeded
- ½ cup fresh basil leaves only or 2-3 tsp. dried basil
- 1 – 1 ½ tsp. salt
- 1. In a skillet, heat half of the oil over low heat and sauté the garlic. When it changes color, remove from the skillet and let the oil cool.
- 2. Combine well the yeast and the water and let the mixture stand for 10 minutes. Add the flour, salt and rosemary and mix till a mass is formed. It might still need 1 tablespoon of water. You can also use the mixer with the dough hook. The dough will be sticky and elastic.
- 3. Form a ball with the dough and let it stand in an oiled bowl covered with plastic membrane for 1 hour.
- 4. Sauté the onions over very low heat for 25-30 minutes, until soft.
- 5. Divide the dough in two and place each part in an oiled pan, about 10 inches in diameter. Roll out each of the balls to a circle the size of the pan. Cover with a cloth and let it stand for 15 minutes. Using the tips of your fingers, create an uneven surface on the dough. Let it stand for a second time inside the pan for about 50 minutes.
- 6. Preheat the oven to 375˚F. Dip the tips of your fingers in the remaining oil in order to recreate small wells on the surface of the dough. Then, spread the vegetables in equal amounts, sprinkle with basil and salt and drizzle with the remaining oil. Bake it for about 25-30 minutes, or until the bread is golden. You can serve it either cool or warm.