Time: 2 hours 45 minutes
Complexity: average
Servings: 6 - 8

This wonderful Mediterranean-style flatbread can be served as a delicious appetizer with entrees, or cut into squares and served as an appetizer with wine. Baked from yeast dough, it's soft with a lovely golden crust and topped with a thick layer of melting cheese, spinach, and green onions. Sweet peppers complement the vegetable flavor of the topping perfectly. Sprinkle with coarse sea salt and enjoy.

Ingredients:

• 2 teaspoons of sugar
• 1 packet (7 g) of active dry yeast
• 1.5 tbsp extra-virgin olive oil + extra for greasing
• 2 and 1/4 cups of premium flour, plus extra for work
• 3/4 tsp fine salt
• 2 cups grated Gouda or Fontina (about 170 g)
• 1 green bell pepper, thinly sliced
• 4 green onions, thinly sliced, white parts separated from green parts
• 1.5 cups loosely packed baby spinach
• A pinch of sea salt or coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, Gouda cheese, Fontina cheese, sweet pepper, green onions, spinach

We recommend

Preparation:

Step 1
• In a large bowl, combine 1 cup warm water (40°C), sugar, and yeast. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, flour, and fine salt; knead into a sticky dough. Turn the dough out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour as needed.
Step 2
• Grease a large bowl with olive oil; place the dough in it, cover loosely with plastic wrap, and set aside until doubled in size, about 1 1/2 hours.
Step 3
• Grease a rimmed baking sheet with olive oil. Stretch the dough out onto the sheet. Cover with a towel and let it rest for 30 minutes until it doubles in size.
Step 4
• Preheat oven to 450°F (240°C) and sprinkle the dough with cheese, bell pepper, and green onions. Bake until golden brown, 15-18 minutes. Toss the spinach and green onions with the remaining 1/2 tablespoon olive oil and sea salt. Spread on the tortilla; bake for another 2 minutes.

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