Tapenade flatbreads with white bean puree and fried capers
Amp up the classic 'bread and dip'. These flatbreads have a spiral of black tapenade through them, and are excellent with more subtly flavoured dips like this bean puree. To cook the flatbreads,...
Ingredients
- 300g warm water
- 7g sachet fast-acting yeast
- 500g white bread flour, plus extra for rolling
- 10g fine salt
- Tapenade*
- 150g pitted, dry-ish black olives
- 2 large cloves garlic, peeled and mashed
- finely grated zest of 1/2 lemon
- 25 small capers, rinsed if salted
- 50g olive oil, plus extra to finish
- 1 tsp salt
- freshly ground black pepper
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