Tuscan olive bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pinch | Salt |
| 2 | pounds | Strong plain flour |
| 3 | grams | Dried yeast |
| 2 | fluid ounce | Olive oil |
| 5 | fluid ounce | Lukewarm water |
| 2 | Sun-dried tomatoes; finely chopped | |
| 1 | Sprig fresh rosemary | |
| 1 | tablespoon | Oil |
| 1 | Red onion; finely chopped | |
| 3 | Cloves garlic; crushed | |
| 6 | Fresh plum tomatoes; chopped | |
| 1 | dash | Red wine |
| 1 | Pinches salt and freshly ground black pepper | |
| 2 | ounces | Feta cheese; crumbled |
| 1 | ounce | Black olives; pitted and halved |
| 1 | ounce | Capers |
Directions
FOR THE TOPPING
1. First make the bread: knead all the ingredients in a large bowl and leave for 1 hour in a warm place to rise.
2. Knead the dough thoroughly again, then divide into 6 equal rounds.
3. Leave the dough to prove for a further 20 minutes then bake in a preheated oven at 220øC/425øF/Gas Mark 7 for 15 minutes.
4. Remove from oven, brush with olive oil and leave to cool.
5. Now prepare the topping: in a pan heat the oil and fry the onion and garlic until soft.
6. Add the tomatoes, wine and seasoning and simmer until the sauce has reduced and is a paste-like consistency.
7. Stir in the cheese, olives and capers, and heat through gently.
8. Divide the mixture between the bases and serve at once.
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