Anchovy and Arugula Flatbread 

Anchovy and Arugula Flatbread Recipe

Mediterranean cuisine is known for its vibrant flavors, fresh ingredients, and healthful approach to cooking. Among the many standout dishes in this culinary tradition, flatbreads hold a special place. They are versatile, easy to prepare, and can be topped with a variety of ingredients to suit any taste. One such variation that brings together bold savory notes and peppery greens is the Anchovy and Arugula Flatbread. This recipe combines the briny richness of anchovies with the fresh bite of arugula, all on a crisp and flavorful flatbread base. Perfect as a light lunch, appetizer, or part of a mezze platter, this dish is a true celebration of Mediterranean flavors.

Ingredients

To prepare this flavorful flatbread, you’ll need the following ingredients:

• 1 ½ cups all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon instant dry yeast
• 2 tablespoons olive oil, plus more for drizzling
• ½ cup warm water (around 110°F or 43°C)
• 6–8 anchovy fillets packed in oil, drained and halved
• 1 cup fresh arugula leaves, washed and dried
• ¼ cup thinly sliced red onion
• 1 tablespoon capers, rinsed and drained
• ½ teaspoon crushed red pepper flakes (optional)
• Zest of ½ lemon
• Freshly ground black pepper, to taste
• Shaved Parmesan cheese, for garnish (optional)

Preparing the Flatbread Dough

Start by preparing the dough, which serves as the foundation for the dish. In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant dry yeast. Stir the dry ingredients together until well mixed. Gradually add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it becomes manageable.

Transfer the dough to a lightly floured surface and knead for about 6 to 7 minutes. The goal is to achieve a smooth and elastic consistency. Once kneaded, place the dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about one hour, or until it has doubled in size.

Shaping and Prebaking the Flatbread

After the dough has risen, punch it down gently to release any built-up air. Transfer it to a lightly floured surface and roll it out into a rectangle or oval shape, roughly ¼ inch thick. Don’t worry if it’s not perfectly shaped—the rustic appearance adds character to the final dish.

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats for a crisper bottom crust. Alternatively, use a baking sheet lined with parchment paper. Transfer the rolled-out dough to the baking sheet or preheated stone and bake for 5 to 7 minutes, just until the surface starts to puff and the edges begin to firm up. This initial bake helps create a sturdy base for the toppings.

Adding the Toppings

Once the flatbread has been prebaked, remove it from the oven and let it cool slightly for 2 to 3 minutes. Lightly brush the surface with a tablespoon of olive oil. Arrange the halved anchovy fillets evenly across the surface. Scatter the thinly sliced red onion and capers over the top. If you enjoy a bit of heat, sprinkle on the crushed red pepper flakes at this stage.

Return the topped flatbread to the oven and bake for an additional 5 to 7 minutes, or until the edges are golden brown and crispy. Keep a close eye to ensure the anchovies do not dry out during this final stage of baking.

Finishing Touches

After removing the flatbread from the oven, allow it to cool for a minute or two before adding the fresh toppings. This helps preserve the vibrant color and texture of the greens. Scatter the arugula over the surface of the hot flatbread. The residual heat will slightly wilt the leaves, mellowing their peppery flavor without sacrificing freshness.

Top the arugula with a light drizzle of olive oil and a sprinkle of freshly ground black pepper. Add the lemon zest for a bright, citrusy contrast to the salty anchovies. For a final flourish, garnish with a few shavings of Parmesan cheese if desired. Cut the flatbread into slices or squares and serve immediately while warm.

Tips for Success

To ensure the best results, consider the quality and freshness of your ingredients. Since anchovies are a central component of this dish, choose high-quality fillets packed in oil. They should have a firm texture and a rich, savory flavor without being overly fishy.

When working with yeast, temperature plays an important role. Make sure your water is warm but not hot, ideally around 110°F (43°C). Water that’s too hot can kill the yeast, while water that’s too cold will slow down the rising process.

For an even crisper flatbread, consider brushing the dough with olive oil before the initial bake. This creates a barrier that helps prevent the crust from becoming soggy once the toppings are added. Additionally, using a pizza stone can help achieve a more evenly cooked base with a satisfying crunch.

Variations and Serving Suggestions

This flatbread is highly adaptable and can be modified to suit different preferences. For a richer flavor, consider adding a light spread of roasted garlic or tapenade to the base before layering on the toppings. For those who prefer a vegetarian version, omit the anchovies and add roasted cherry tomatoes or olives for a similar umami depth.

Serve this flatbread as part of a larger Mediterranean spread. It pairs beautifully with hummus, marinated olives, and a crisp white wine such as Sauvignon Blanc or Vermentino. For a more substantial meal, accompany it with a side salad of cucumbers, tomatoes, and feta dressed with olive oil and lemon juice.

Although best enjoyed fresh, any leftover flatbread can be stored in an airtight container in the refrigerator for up to two days. Reheat in a toaster oven or conventional oven to restore its crispness before serving.

Nutritional Benefits

In addition to its bold flavor, this dish offers several nutritional benefits. Anchovies are an excellent source of omega-3 fatty acids, which are known to support heart health and reduce inflammation. They also provide a good amount of calcium, iron, and protein.

Arugula, a leafy green in the cruciferous family, contains valuable antioxidants, vitamins A and K, and dietary fiber. Its peppery taste adds zest to the flatbread while contributing to overall wellness. Olive oil, another staple in Mediterranean cooking, contains healthy monounsaturated fats that support cardiovascular health and may help reduce bad cholesterol levels.

When enjoyed as part of a balanced diet, this Anchovy and Arugula Flatbread can be both a delicious and nourishing choice. By focusing on whole ingredients and mindful preparation, you can create a dish that satisfies the palate and supports wellness.

Bringing Mediterranean Flavor to Your Table

This Anchovy and Arugula Flatbread is a testament to the simplicity and elegance of Mediterranean cuisine. With just a handful of ingredients, it delivers a complex and satisfying flavor profile that is sure to impress. Whether you’re hosting a gathering or preparing a casual weeknight meal, this flatbread brings a taste of the Mediterranean to your kitchen.

From the crisp, golden crust to the savory anchovies and vibrant greens, every element works in harmony to create a dish that’s as visually appealing as it is flavorful. As you explore new culinary traditions, let this recipe serve as a gateway to the rich and diverse world of Mediterranean cooking. With its balance of taste, texture, and nutrition, it’s a dish worth returning to time and again.