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Ricotta and tomato flatbread with sumac and herb oil



Ingredients 19
Servings 1 large flatbread
Time 20 mins

Ingredients

  • FLATBREAD:
  • 125
    g
    cake wheat flour - all purpose white flour
  • 125
    g
    whole wheat flour
  • 1
    tsp
    instant dry yeast
  • 3/4
    tsp
    salt
  • 160
    ml
    tepid water
  • 1
    Tbs
    olive oil
  • RICOTTA SPREAD:
  • 300
    g
    soft ricotta or cream cheese
  • zest of a lemon
  • 1
    Tbs
    olive oil
  • salt and pepper - to taste
  • 2
    cup
    multi-coloured heirloom tomatoes - sliced
  • 1
    tsp
    sumac
  • HERB OIL:
  • a handful of each - oregano, thyme and basil
  • ½
    tsp
    dried red chili flakes
  • zest of half a lemon plus the juice
  • 2
    Tbs
    olive oil
 

Method

35 mins
 
 

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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