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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