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Recipes | December 2, 2020

Focaccia Bread with Tapanade and Rocket & Cashew Pesto

Ingredients

  • 1.5kg/3Ib 5oz strong white bread flour
  • 1 x 7g/6¼oz sachet dried yeast
  • 50ml/2fl oz olive oil, plus a little extra for oiling
  • pinch salt
  • 570ml/20fl oz/1 pint warm water

 For the topping

  • sprigs rosemary
  • 2 tbsp olive oil
  • 1 tsp coarse sea salt
  • black olives-optional
  • cherry tomatoes-optional

Method

  1. Combine the flour, yeast, olive oil and salt in a mixer with a dough hook.
  2. Add the water to make a soft dough, and knead in the mixer until smooth and shiny.
  3. Transfer to an oiled bowl, cover with a tea towel and leave in a warm place for about an hour until well risen.
  4. Tip the mix out onto a floured surface and knead to knock out any air pockets. Roll the dough into an oval-like shape about 2cm/¾in thick. Transfer to an oiled baking tray.
  5. Firmly press your fingers into the surface to ‘pit’ the surface. For the topping, drizzle with olive oil and lightly grind sea salt over the top.
  6. Put a small sprig of rosemary into each pit.
  7. Cover with a tea towel and set the loaf aside for another 20 minutes.
  8. Preheat the oven to 200C/400F/Gas 6.
  9. Transfer the loaf to the middle shelf of the oven and cook for about 15 minutes until golden brown.
  10. Serve hot with balsamic vinegar & Olive oil for dipping.

Tapanade

Ingredients

  • 20 pitted Kalamata olives, coarsely chopped
  • 1 Tbsp rinsed, drained, and chopped capers
  • 1 tsp fresh lemon juice
  • 2 tsp olive oil
  • Clove of garlic
  • 1/2 tsp good quality anchovy fillets (optional)
  • Fresh cracked black pepper

Preparation

  1. Combine Kalamata olives, capers, lemon juice, olive oil, anchovy fillets,garlic, and pepper. Mix well. Refrigerate and use within two weeks.

Cashew & Rocket Pesto

Ingredients

  • 110g fresh basil leaves
  • 50g small Rocket leaves
  • 150ml extra virgin olive oil
  • 2 cloves of garlic
  • 25g Cashew nuts
  • 50g freshly grated parmesan (Parmigiano Reggiano)
  • Pinch of salt

Method

Put the basil, olive oil, pine kernels, garlic, salt, and parmesan into a food processor. That’s it and will keep in the fridge for up to 3 weeks.

To Serve

Serve hot crusty Foccacia bread with both dips and perhaps some cheeses.

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