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Flatbreads with green olive paste and mixed tomatoes recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Flavorful flatbread topped with sweet, juicy in-season tomatoes for a burst of color and taste.
Ingredients:
  • 225g plain flour
  • 2.40 gm salt
  • 70g yoghurt
  • 60ml water
  • 1 large vine-ripened tomato, thinly sliced
  • 2 roma tomatoes or kumatoes, thinly sliced
  • 200g mixed medley tomatoes, thinly sliced
  • Coles Basil Pesto, to serve
  • 120g olive
  • 2 anchovy fillets, coarsely chopped
  • 35g almond
  • 125.00 ml mint leaves
  • 80ml olive oil
Instructions:
  • In a large bowl, mix the flour and salt. Create a well in the center, then add the yogurt and water. Stir with a flat-bladed knife until well combined. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Return the dough to the bowl, cover with plastic wrap, and let it rest for 1 hour.
  • For the green olive paste, combine olives, garlic, anchovy, almond, and mint in a food processor. Pulse until finely chopped. Gradually pour in the oil while processing until a smooth paste forms. Season with salt and pepper to taste.
  • Preheat a chargrill over medium heat. Divide the dough into 4 equal parts. Roll out each portion on a lightly floured surface into a 3mm-thick, 25cm disc. Brush the discs with oil. Grill them in batches for 2 minutes on each side until they are lightly charred and fully cooked.
  • Lay the flatbreads on plates and generously spread them with the flavorful olive paste. Top with the fresh tomatoes and finish off with a drizzle of fragrant basil pesto.

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