Homemade flatbread sandwiches with tomato, basil and mozzarella

Ingredients:

Flatbreads

• 7 g dry active yeast
• A pinch of sugar
• 3 tbsp. high-gluten bread flour (12.5-14 g of protein), and more for kneading
• Coarse salt
• 2 tbsp olive oil, plus more for greasing

Refueling

• 3 tbsp. balsamic vinegar
• 3 teaspoons Dijon mustard
• 1/4 tsp dried basil
• A pinch of sugar
• Coarse salt and freshly ground pepper
• 1/2 cup olive oil

Caprese salad

• 4 medium tomatoes, sliced ​​(about 600g)
• 650 g fresh mozzarella, sliced
• 16 - 20 fresh basil leaves
• Coarse salt and freshly ground pepper

Preparation:

1. Make homemade flatbreads: In a bowl, combine the yeast, sugar, and 1.5 cups of warm water (approximately 110°F/43°C). Let stand until foamy, about 5 minutes. In a large bowl, combine the flour and 1.5 teaspoons of salt. Add the dissolved yeast and olive oil, and mix the dough with your hands until smooth. Cover the bowl with plastic wrap and leave in a warm place for 1 hour, until the dough has doubled in size.
2. Transfer the dough to a floured work surface and knead for 5 minutes until the dough is slightly elastic, adding more flour if it's still too sticky to handle. Return the dough to the bowl, cover, and let it rise for another hour, until doubled in size.
3. Grease 2 baking sheets with olive oil. Transfer the dough to a floured work surface and knead until elastic, adding additional flour as needed. Divide the dough in half and form into 2 balls. Roll each ball into a 12-mm-thick rectangle measuring 30 x 7.5 cm (12 x 30 x 7.5 cm). Place the rectangles on the prepared baking sheets and let rise, uncovered, until the dough forms a crust, about 1.5 to 2 hours.
4. Meanwhile, place a pizza stone or inverted baking sheet in the bottom of the oven and preheat to 250°C for 40 minutes.
5. Using your fingertips, create a spotted pattern on the surface of the dried dough. Carefully stretch each sheet of dough into a 14 x 4 inch rectangle, then brush the top with olive oil and sprinkle with salt. Transfer one sheet of dough to the preheated stone and bake until the bottom is golden brown, about 7 minutes. Set the stone on the middle rack of the oven and continue baking until golden brown throughout, about 5 minutes more. Remove from the oven and immediately brush the top with olive oil and sprinkle with salt; cool on the baking sheet. Repeat with the remaining dough.
6. Prepare the dressing: Combine vinegar, mustard, and dried basil in a bowl. Add sugar and 1/4 teaspoon each of salt and pepper. Whisking constantly, slowly pour in the olive oil.
7. Assemble the sandwiches: Slice each flatbread horizontally in half and spread with dressing. Layer tomatoes, mozzarella, and basil leaves on the bottom halves of the flatbreads. Sprinkle with salt and pepper and top with the top halves of the flatbreads. Cut the sandwiches into wedges.