| Ricotta and tomato flatbread with sumac and herb oil


Start by making the flatbread dough. Combine the flours, yeast and salt in a mixing bowl.Add the water and oil and combine. Once the dough comes together, turn out onto a floured board and knead for 6-8 minutes. 

Place the dough in an oiled bowl, cover and proof until doubled in size.

Season the tomatoes with a generous pinch of sea salt flakes and place in a colander to drain for 20 minutes.

Preheat the oven to 200º C.Turn the dough out onto a floured board and roll into a long oval. Transfer to a lined baking sheet. Cover with a clean tea towel and set aside to proof for 20 minutes.

Combine the ricotta, lemon zest, olive oil, salt and pepper in a bowl. Spread evenly over the flatbread base.

Blot the tomatoes with kitchen paper to remove excess water. Lay the tomatoes on the ricotta and sprinkle with sumac.

Drizzle a little olive oil on top and bake for 30 – 35 minutes. The crust needs to be crisp and golden.Whisk together all the ingredients for the herb oil and drizzle over the flatbread. Serve warm. 

Recipe reprinted with permission of Bibby’sKitchen@36

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Also try:

Spaghetti with rocket, tomatoes, olives and ricotta

00:20 Cook spaghetti in a large saucepan of salted boiling water for 10 -12 minutes or until al dente. Drain and set aside. Heat oil and saute onion and garlic until fragrant. Add tomatoes and cook gently, stirring for 5 minutes until softened. Pour in wine and boil fast until wine has reduced by half.

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