Yeast cake with anchovies, olives and thyme with tomato pesto

Name: Yeast cake with anchovies, olives and thyme with tomato pesto
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 30 g fresh yeast; 350 g Flour; 1 TEASPOON Sea salt; 3 TABLESPOONS Olive oil; 6 pickled anchovies; 12 Stem(s) Thyme; 15 green olives without stone; 15 black olives without stone; 30 g Pine nuts; 1 Garlic clove; 100 g dried tomatoes in oil (glass); 3-4 Tbsp Tomato oil (glass); 20 g Parmesan cheese; 7-10 Tbsp Pepper; 2 TABLESPOONS Milk; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

30 g fresh yeast
350 g Flour
1 TEASPOON Sea salt
3 TABLESPOONS Olive oil
6 pickled anchovies
12 Stem(s) Thyme
15 green olives without stone
15 black olives without stone
30 g Pine nuts
1 Garlic clove
100 g dried tomatoes in oil (glass)
3-4 Tbsp Tomato oil (glass)
20 g Parmesan cheese
7-10 Tbsp Pepper
2 TABLESPOONS Milk
baking paper

Directions

1
Heat 125 ml of water lukewarm, crumble yeast into it and dissolve it. Quickly knead flour, 1/2 tsp. sea salt, 2 tbsp. oil and mixed yeast with the dough hook of the hand mixer to a smooth dough. (If the dough is too dry, knead in 1-2 tablespoons of water.) Cover and leave to rise in a warm place for about 30 minutes. In the meantime, cut 3 anchovies into approx. 15 pieces and set aside. Wash the thyme, dab dry and pluck the leaves from the stalks.
2
Coarsely chop the remaining anchovies and thyme. Knead the dough again, add the anchovies and half the thyme and roll out on a floured work surface until round (approx. 25 cm Ø). Line a baking tray with baking paper. Pour the dough on top and press in about 15 holes with a wooden spoon. Fill each hole with 1 anchovy and 1 olive. Cover again and leave to rise for about 15 minutes. Before baking, sprinkle with 1 tsp. sea salt and remaining thyme, sprinkle with 1 tbsp. oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Roast pine nuts in a pan without fat, remove.
3
Before baking, sprinkle with 1 tsp. sea salt and remaining thyme, sprinkle with 1 tbsp. oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Roast pine nuts in a pan without fat, remove. Peel garlic. Finely chop tomatoes, garlic and pine nuts in the universal chopper. Stir in oil and parmesan. Season to taste with salt and pepper. 5 minutes before the end of the baking time, brush the flat bread with milk. Cover with a tea towel and let it cool down a little. Serve lukewarm or cold with the tomato pesto and remaining olives
4
Peel garlic. Finely chop tomatoes, garlic and pine nuts in the universal chopper. Stir in oil and parmesan. Season to taste with salt and pepper. 5 minutes before the end of the baking time, brush the flat bread with milk. Cover with a tea towel and let it cool down a little. Serve lukewarm or cold with the tomato pesto and remaining olives
5
Waiting time 1 hour