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Ingredients
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Flatbread
Toppings
Method
Flatbread Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (3 ml) and active dry yeast (1 tsp). Let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour (2 cups) and salt (1 tsp). Create a well in the center and add the frothy yeast mixture and olive oil (2 tbs).
- 3
Knead the Dough
Mix the ingredients until a dough forms. Transfer to a floured surface and knead for about 5-8 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- 5
Preheat Oven
Preheat your oven to 450°F (232°C) while the dough is rising.
- 6
Shape the Flatbread
Once risen, punch down the dough and divide it into two equal portions. Roll out each portion into a flat circle or rectangle about 1/4 inch thick.
- 7
Bake the Flatbread
Place the flatbreads on a baking sheet and bake for 10-12 minutes or until lightly golden.
Toppings Preparation
- 8
Prepare the Toppings
While the flatbread is baking, slice the tomatoes (2 medium) into thin rounds.
- 9
Combine Toppings
In a small bowl, combine fresh lemon juice (1 tbs) and extra virgin olive oil (1 tbs).
- 10
Assemble the Flatbread
Once the flatbreads are done, remove them from the oven. Layer the sliced tomatoes, arugula (2 cups), and boquerones (12 pieces) on top.
- 11