Flatbread With Eggplant, Goat Cheese And Tapenade

• 4 cups flour
• 7 3/8 tablespoons olive oil
• 1 tablespoon fresh yeast
• 9/16 tablespoon salt
• 7/8 cup water
• oregano
• roasted eggplant
• goat cheese
• black olives Aragon
• anchovies
• extra-virgin olive oil
• cherry tomatoes optional

1. For the eggplant loaf, mix flour, olive oil, yeast, salt and water and knead for about 10 minutes.
2. Place dough in a bowl and cover with a cotton cloth and let rise until doubled in volume.
3. Preheat the oven to 200u0b0C (approximately 400u0b0F).
4. Divide the dough in half. Use a rolling pin to roll dough into flatbread.
5. Bake for about 30 minutes.
6. Let cool.
7. For the olive tapenade, pit black olives and coarsely chop.
8. In a blender, blend olives, olive oil and 1-3 anchovies to taste.
9. Tip: Tapenade can be refrigerated in an airtight container for one month.
10. Top flatbread with eggplant and sprinkle with goat cheese.
11. Bake for 5 minutes at 180u0b0C (approximately 350u0b0F).
12. Remove from oven, sprinkle with cherry tomatoes and olive tapenade.
13. Tip: Add a little water to tapenade, if needed. Serve immediately.

flour, olive oil, fresh yeast, salt, water, oregano, eggplant, goat cheese, black olives, anchovies, extravirgin olive oil, tomatoes

Taken from www.yummly.com/recipe/Flatbread-with-Eggplant_-Goat-Cheese-and-Tapenade-2049722 (may not work)