Ingredients
Serves 8
600g (4 cups) plain flour, preferably organic
2 sachets (14g) dried yeast
3 teaspoons Maldon sea salt
Olive oil
400g drained sun-dried tomatoes
150m1 drained oil from tomatoes
1/2 cup basil leaves
150g (1 cup) pinenuts
Method
Combine flour, yeast and salt in a large bowl, make a well in centre and pour in 500ml lukewarm water, then, using a flat-bladed knife, mix to form a very soft dough, adding more water if needed. Turn dough out onto a floured surface and knead for 15 minutes or until soft and elastic. Place 2 tablespoons olive oil in a large bowl, add dough, then cover and stand in a draft-free place for 4 hours or until doubled in size.
Process sun-dried tomatoes, drained oil and basil in a food processor until a smooth paste formse then season to taste with sea salt and freshly ground black pepper.
Knead olive oil in bowl into dough, then divide dough into quarters. Using a rolling pin, roll a quarter out on a lightly floured surface into a 20cm round, then carefully transfer to an oven tray. Spread a quarter of tomato mixture over half the round, leaving a 1cm border, and sprinkle with a quarter of the pinenuts. Fold uncovered side of round over filling and press edges together to seal, then, using a sharp knife, make diagonal cuts through the top at 2cm intervals, exposing the tomato mixture, and brush generously with olive oil. Repeat with remaining dough, pinenuts and tomato mixture.
Bake flatbreads at 225C for 10-15 minutes or until crisp and golden, then, using a pizza cutter or knife, cut into strips using diagonal cuts as a guide and serve immediately or at room temperature. Flatbreads are best eaten on day of making.