Pita Bread with Anchovies, Onions and Olives
Ingredients
- For the bread
- ½ cube fresh Yeast (21 grams)
- 500 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- 4 Tbsps olive oil
- Pastry flour (for the work surface)
- For the covering
- 800 grams onions
- 2 Tbsps olive oil
- 2 small rosemary
- 2 small thyme
- salt
- freshly ground peppers
- 120 grams black Olives (from a jar)
- 32 Anchovy fillet (from a jar)
- 40 grams Crème fraiche
- 80 grams Goat cheese (crumbled)
Preparation steps
For the bread, crumble yeast in a bowl and mix with a little warm water (3-4 tablespoons) until smooth. Sift flour into a bowl and mix with yeast mixture, sugar, salt, oil and about 220 ml (approximately 7 1/2 ounces) of lukewarm water and knead into a smooth dough that no longer sticks to the bowl rim. If necessary add flour or water to reach desired consistency. Cover and let rest for about 1 hour in a warm place.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
For the covering, peel onions and cut into thin rings. Heat olive oil in a pan and cook for about 8 minutes until soft. Rinse herbs and strip leaves or needles. Add herbs to the pan, mix and season with salt and pepper. Drain olives and anchovies.
Knead dough on a floured work surface and divide into 8 pieces. Roll out pieces with a rolling pin to form small round cakes, put on the prepared baking sheet and spread with creme fraiche and goat cheese. Then cover with onions, olives and anchovies. Bake in the preheated oven for 15-20 minutes until golden brown. Serve immediately with fresh green salad if desired.
