10oz strong white flour, plus extra for dusting
oz lukewarm water
sachet dried yeast
olive oil, plus extra for greasing
cloves, very finely chopped
onion, thinly sliced
pitted black olives
400g tins plum tomatoes, drained
black olives, preferably oil-cured, pitted
dried red chilli flakes
handful fresh parsley or basil, roughly chopped, to garnish
and freshly ground black pepperFor the focaccia, put the flour and salt in a large bowl and make a well in the middle. Mix the lukewarm water with the yeast and 2 tablespoons oil in another bowl. Leave to stand for 10 minutes, then slowly combine the liquid with the flour until a dough forms. Turn the dough out onto a floured surface and knead for 4–5 minutes, until smooth and elastic. Lightly oil a clean mixing bowl and place the dough in it. Cover and leave to prove for 45 minutes–1 hour, or until doubled in size. Punch down the dough and knead for a further 2–3 minutes.
the oven to 220C/200C Fan/Gas 7.
the dough and shape each half into a flat rectangle, then put them on two lightly oiled baking trays. In a bowl, mix the garlic with the remaining 2 tablespoons oil and spread over the dough. Make indents all over the dough with your thumb, then press in the onions and olives. Bake for 15–20 minutes, or until golden and firm.
make the pasta puttanesca. Warm 2 tablespoons oil in a frying pan over a medium–low heat. Add the garlic and anchovies and fry until the garlic is slightly golden. Crush the tomatoes with a fork or your hands and add to the pan. Stir in a pinch of black pepper and cook over a medium–high heat for 10 minutes, or until the tomatoes break down and create a sauce. Stir in the olives, capers and chilli flakes and simmer for 10 minutes.
a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain quickly, retaining a little of the cooking water, and toss the pasta and retained water with the sauce and remaining 1 tablespoon oil. Season with salt and pepper.
serve, place the pasta in the centre of a shallow bowl and garnish with parsley or basil. Enjoy with the focaccia.
Meanwhile, slice your onionand place it in a bowl with the tomatoes. So, with the bake off fresh in my head and a craving for this bread, I decided to make it and share the recipe with you lucky lucky readers
Peel the butternut squash and scrape out the seeds, cut into chunks and tip into a large roasting tin, slice the redonionand add to the tin along with the garlic, herbs, olive oil and some salt and pepper
Spread with butter and serve with chunks of cheese and chutney. It doesn’t stay fresh for very long so it’s best eaten the day you make it – which is handy as when it is warm andsmothered in salted butter you will find it hard to stop
He thinks it falls into the same category as Italian food, pizza, pastaand all that. sliced through and spread inside all over and in all the gaps with a savoury onionandgarlic butter, chock full of bits of chopped spring onion, poppy seeds, and a bit of a bite from some hot sauce
You can either cook this in a dish in the oven, as a 'crustless quiche', or you can cook it frittata style in a pan over the hob, and finish it off under the grill (broiler) - however, if you do the latter, you'll need to remove the caramelised onionsand peppers to a seperate dish and clean the pan first, then spray with oil and add the egg mix then other ingredients otherwise the caramelised balsamic vinegar remains in the pan are likely to make your frittata stick to the bottom and burn
Packed with flavour, it is great fun to make and is excellent as a tear and share bread. As with many of the breads I made, I make the dough the day before I want to bake it, chilling the dough overnight for a slow rise to get maximum flavour