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READY IN
4,5 hours in total
COOKING TIME
30 mins
PREP TIME
55 mins (plus 3 hours to rise/prove)
SERVES
4 people
ingredients
- 520ml water, lukewarm
- 7g dried fast action yeast
- 2 tsp orange blossom honey
IN STOCK - 700g strong bread flour
- 12g sea salt
IN STOCK - Extra virgin olive oil
IN STOCK - 3 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 tsp hot smoked paprika
IN STOCK - 1 jar Caprichos del Paladar whole tomatoes, drained (480 g)
IN STOCK - 1 tsp caster sugar
- Black pepper
- 2 tbsp Perello salted capers, rinsed in cold water
IN STOCK - 12 Brindisa Empeltre black olives
IN STOCK - 1 tin Ortiz anchovies
IN STOCK - 100g Mahon cheese, rind removed and cubed
- Smoked extra virgin olive oil (optional)
IN STOCK - Chilli infused olive oil (optional)
IN STOCK - Basil leaves to decorate
Method:
- Pour the water into a mixing bowl, add the yeast and honey and mix.
- Place the flour and salt in a large mixing bowl and mix well. Pour the water and yeast mixture into the flour and stir together to a shaggy dough. Turn out onto a clean working surface and knead for 6 minutes. Return the dough to the large mixing bowl and cover. Leave to rise for 2 hours.
- Add the extra virgin olive oil to a saucepan, followed by the garlic and smoked paprika. Cook on a low heat for a couple of minutes. Add the whole tomatoes, sugar and a grind of black pepper and cook over a medium heat for 5 minutes, crushing the tomatoes with a wooden spoon.
- Add 5 tablespoons of extra virgin olive oil to a lined rectangular baking tray. Slide the dough onto the tray and spread out to the corners. Press your fingers into the dough to make dimples and drizzle over 2 tbsp of olive oil. Cover with clingfilm and leave to rise for 1 hour.
- Spread 5 tbsp of the tomato sauce over the top of the dough, sprinkle with black olives, capers and cheese and lay the anchovy fillets over the top. Finally, drizzle with a little more olive oil.
- Bake at 220 C fan for 15-20 minutes, until golden. Sprinkle with the basil leaves and serve with the remaining tomato sauce.
Little Tips: Replace some of the extra virgin olive oil with smoked olive oil or chilli oil to create a different flavour.
ingredients
- 520ml water, lukewarm
- 7g dried fast action yeast
- 2 tsp orange blossom honey
IN STOCK - 700g strong bread flour
- 12g sea salt
IN STOCK - Extra virgin olive oil
IN STOCK - 3 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 tsp hot smoked paprika
IN STOCK - 1 jar Caprichos del Paladar whole tomatoes, drained (480 g)
IN STOCK - 1 tsp caster sugar
- Black pepper
- 2 tbsp Perello salted capers, rinsed in cold water
IN STOCK - 12 Brindisa Empeltre black olives
IN STOCK - 1 tin Ortiz anchovies
IN STOCK - 100g Mahon cheese, rind removed and cubed
- Smoked extra virgin olive oil (optional)
IN STOCK - Chilli infused olive oil (optional)
IN STOCK - Basil leaves to decorate
