-
1
Make the Dough Line a baking sheet with parchment paper.
-
2
Combine the 1 pound of flour with the remaining ingredients in a stand mixer fitted with the dough hook.
-
3
Mix at medium-low speed until the dough is elastic, 10 minutes.
-
4
Scrape the dough out onto a lightly floured work surface and divide into 4 equal pieces; roll into balls and transfer to the prepared baking sheet, spaced 3 inches apart.
-
5
Let rest at room temperature for 1 hour, then cover and refrigerate overnight.
-
6
Make the Flatbreads Let the dough stand at room temperature for 1 hour before baking.
-
7
Preheat the oven to 400 and line 2 baking sheets with parchment paper.
-
8
In a pie plate, toast the pine nuts in the oven until lightly golden, 6 minutes.
-
9
Working on a lightly floured work surface and using a lightly floured rolling pin, roll out each ball of dough into an oblong shape about 1/8 inch thick.
-
10
Transfer the flatbreads to the prepared baking sheets.
-
11
Brush each flatbread with 1 tablespoon of olive oil and season lightly with salt.
-
12
Top with the trout, olives, capers and the 1 cup of grated cheese.
-
13
Bake the flatbreads in the upper and lower thirds of the oven for 15 minutes, until lightly golden around the edges and cooked through, rotating the sheets after 7 minutes.
-
14
Sprinkle the pine nuts on top and garnish with parsley and more cheese.
-
15
Drizzle with olive oil and serve.
