Olive And Anchovy Focaccia With Sun Dried Tomato Pesto Recipe

Name: Olive And Anchovy Focaccia With Sun Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g plain flour; 10 g dried active yeast, dissolved in 125ml lukewarm water; 1/2 tsp salt; 3 tbsp olive oil; 6 None anchovy fillets, 3 cut into 5 pieces each, 3 roughly chopped; 12 sprigs fresh thyme, little set aside for garnish, remaining leaves stripped from stems; 15 None pitted green olives; 15 None pitted black olives; 1 tsp sea salt; 2 tbsp semi-skimmed milk; 30 g pine nuts; 1 clove garlic, peeled and roughly chopped; 100 g sun-dried tomatoes in oil, roughly chopped, plus 3-4 tbsp of the oil; 20 g Parmesan, grated

Servings: persons

350 g plain flour
10 g dried active yeast, dissolved in 125ml lukewarm water
1/2 tsp salt
3 tbsp olive oil
6 None anchovy fillets, 3 cut into 5 pieces each, 3 roughly chopped
12 sprigs fresh thyme, little set aside for garnish, remaining leaves stripped from stems
15 None pitted green olives
15 None pitted black olives
1 tsp sea salt
2 tbsp semi-skimmed milk
30 g pine nuts
1 clove garlic, peeled and roughly chopped
100 g sun-dried tomatoes in oil, roughly chopped, plus 3-4 tbsp of the oil
20 g Parmesan, grated

1
Quickly knead the flour, yeasted water, salt, and 2 tbsp oil with the dough hook of a mixer into a smooth dough, adding a little water if the dough is too dry. Cover and allow to rest in a warm place for 30 mins.
2
Line a baking sheet with parchment. On a floured work surface, knead the roughly chopped anchovies and half the thyme into the dough. Roll out into a 9-10 inch circle and place on the baking sheet. Using the handle of a wooden spoon, make 15 indentions over the top of the loaf. Place a piece of anchovy and either a black or a green olive in each hole. Cover and allow to rest for 15 mins.
3
Preheat the oven to 400u00b0F. Sprinkle the loaf with the sea salt and remaining thyme and drizzle with 1 tbsp oil. Bake for 15 mins, then brush with the milk. Bake for a further 5 mins, until a skewer comes out clean. Transfer to a wire rack, cover with a tea towel and allow to cool a little.
4
Toast pine nuts in a small, dry pan until browned. Allow to cool. Place in a blender or food processor with the garlic and tomatoes and chop finely. Stir in the tomato oil and Parmesan and season with salt and black pepper.
5
Serve the bread warm or cold with the tomato pesto and remaining olives and garnished with thyme.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 350 g plain flour, 10 g dried active yeast, dissolved in 125ml lukewarm water, 1/2 tsp salt, 3 tbsp olive oil, and more.

Yes, Olive And Anchovy Focaccia With Sun Dried Tomato Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive And Anchovy Focaccia With Sun Dried Tomato Pesto

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