Olives flatbreads
10 ½ oz flour
1 tsp fine salt
2 tsp baker’s yeast
8 oz warm water
2 tbsp olive oil
1 egg yolk
For the filling
2 oz pitted black olives
2 tbsp pesto
Fleur de sel
Crumble and dilute the yeast in lukewarm water. Add in the flour, the salt, the egg yolk, and the oil. Knead fully for a good ten minutes.
Roll the dough into a ball, cover it with a cloth, and allow the dough to rest for an hour. Knead it again for a minute, and then allow the dough to rest under a damp cloth for an hour and a half.
Preheat the Basalt rectangular dish at 425°F. Meanwhile, roll out your dough on a lightly floured countertop, and cut out 12 oval shapes. Cut mini incisions on 6 of them, and put the remaining 6 on the side. In a bowl, mix together the black olives minced, and the pesto. Spread the mixture in the centre of the 6 ovals you set aside. Cover these with the 6 ovals that have the incisions. Pinch the edges to seal them.
Sprinkle with fleur de sel, and place the flatbreads on the now hot Basalt dish. Bake for approximately 20 minutes at 425°F.