recipes

Tomato and Basil Bread

Tomato and Basil Bread

This is an Italian-inspired bread from Tuscany. Their tomatoes are so juicy and full of flavour that it was a natural thing to try them out in one of my breads. Try drying the tomatoes yourself in an oven – cut them in slices, sprinkle with olive oil and leave in a low oven – 110°C/225°F/gas mark 1⁄4 – overnight.
Portions:1 loaf
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 60 ml olive oil
  • 300 ml water
  • 100 g sunblushed tomatoes
  • 2 packets fresh basil roughly chopped

Instructions

  • Put the flour, salt, yeast, oil and water into a bowl and mix gently by hand to bring them together.
  • When all the flour has been incorporated, tip the dough out onto a lightly floured surface and knead for 5 minutes.
  • When the dough is pliable, transfer it to a bowl, cover and leave to rest for about 1 hour.
  • Line a baking tray.
  • Add the tomatoes and basil to the dough and work in well.
  • Shape the dough into a long sausage and tie in a knot.
  • Place on the tray and leave to rise for 1 hour.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.
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Course Bread
Cuisine European / Italian

Olive and Sun-dried Tomato Bread

Olive and Sun-dried Tomato Bread

You can try sunblushed tomatoes in this recipe – they work just as well. The aromas in your kitchen while you are making this bread will tempt not just you, but your neighbours, too.
Portions:2 loaves
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Equipment

  • You can try sunblushed tomatoes in this recipe – they work just as well. The aromas in your kitchen while you are making this bread will tempt not just you, but your neighbours, too.

Ingredients

  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 40 ml olive oil
  • 20 g yeast
  • 300 ml warm water
  • 150 g black Greek olives pitted
  • 100 g sun-dried tomatoes chopped

Instructions

  • Put the flour in a large bowl and add the salt, olive oil and yeast.
  • Slowly add the warm water, folding it in with your hand until the dough becomes pliable.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then return the dough to the bowl, cover and leave for 1 hour in a warm place.
  • Line a baking tray.
  • Divide the dough into two and add half the olives and tomatoes to each piece and work in well.
  • Mould into a round shape and press firmly down to flatten.
  • Sprinkle flour over each dough and mark a cross in each.
  • Put on the baking tray and leave to prove for 1 hour in a warm place.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the breads for about 30 minutes until golden brown, then transfer to a wire rack to cool.
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Course Bread
Cuisine European / Italian

Mushroom, Onion and Basil Focaccia

Mushroom, Onion and Basil Focaccia

Portions:1 loaf
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Ingredients

  • 500 g strong white flour
  • 1½ teaspoons salt
  • 15 g yeast
  • 60 ml olive oil plus extra for frying and drizzling
  • water to mix
  • 100 g button mushrooms chopped
  • 3 onions peeled and chopped
  • butter for frying
  • freshly chopped basil leaves
  • rock salt for sprinkling

Instructions

  • Put the flour, salt and yeast into a bowl and mix thoroughly by hand.
  • Add the olive oil, then slowly add sufficient water to make a dough.
  • Mix until the dough comes away from the sides of the bowl.
  • Tip the dough out onto a lightly floured surface and knead well for 5 minutes.
  • When the dough is pliable, put back in the bowl, cover and leave to rest for about 1 hour.
  • Meanwhile, fry the mushrooms and onions in a little butter and olive oil until browned.
  • Set aside.
  • Add the mushrooms, onions and a handful of chopped basil to the dough, pressing them into the mixture with your hands.
  • Grease a 30.
  • 5 cm/12 inch loaf tin.
  • Transfer the dough to the tin and press out evenly to the edges.
  • Leave to rest for 30 minutes.
  • Using your fingers, make indentations all over the dough, brush lightly with olive oil and sprinkle with rock salt.
  • Leave to prove for 11⁄2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the bread for 20–30 minutes until golden brown.
  • Eat warm.

Nutritional Information

Calories: 2507 kcal | Carbohydrates: 422 g | Protein: 64 g | Fat: 61 g | Fiber: 24 g | Sugar: 17 g
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Course Bread
Cuisine European / Italian

Potato Focaccia Pugliese

Potato Focaccia Pugliese

I made this with a couple of Sicilian friends when I was in Italy, and was astounded by the flavours from the potatoes – they marry so well with the rosemary and bread.
Portions:1 loaf
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 300 ml water
  • olive oil
  • 10 new potatoes scrubbed and thinly sliced
  • rock salt to sprinkle
  • 2 sprigs fresh rosemary destalked

Instructions

  • Put the flour, salt, yeast and water into a bowl and mix to form a dough.
  • Leave in the bowl to double in size for about 1 hour.
  • Line a baking tray.
  • Tip the dough out of the bowl onto the baking tray and flatten with your hands, then brush with olive oil and, using your fingers, make indentations over the surface.
  • Layer the potatoes over the top, sprinkle with a little rock salt and stud with the rosemary sprigs.
  • Leave to rise on the baking tray for 1 hour.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Bake the bread for 30 minutes.
  • Remove from the oven and brush the loaf with more olive oil, then transfer to a wire rack and serve when cooled.
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Course Bread

Focaccia Pugliese with Tomatoes and Garlic

Focaccia Pugliese with Tomatoes and Garlic

Focaccia are both gorgeous to look at and to eat. They epitomize the Italian philosophy on bread – simple but effective flavourings. You will need to prepare the garlic oil the night before.
Portions:1 loaf
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Ingredients

  • 4 cloves garlic peeled and crushed
  • 150 ml olive oil
  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 300 ml water
  • salt water made from 30 g/1 oz salt dissolved in 100 ml/31⁄2 fl oz warm water
  • 6 plum tomatoes thinly sliced

Instructions

  • Add the garlic to the olive oil then leave to infuse overnight.
  • Put the flour, salt, yeast, half the infused olive oil and all the water into a large bowl and mix together for 4 minutes.
  • Tip out onto a lightly floured surface and knead for 6 minutes, then put back in the bowl to rest for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and roll out a rectangle about 2.
  • 5 cm/1 inch thick.
  • Sprinkle with the salt water and the remaining olive oil, then, using a knife, prick the top of the dough all over.
  • Place the tomatoes on top of the dough, then put on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 25–30 minutes until golden brown.
  • Eat warm.
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Course Bread / Cheese
Cuisine European / Italian

Focaccia Pugliese with Mozzarella

Focaccia Pugliese with Mozzarella

This is based on a bread I made while working in Italy in 2002. You do not need the sun belting down – but it helps!
Portions:1 arge bread
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 100 ml olive oil
  • 300 mlwater
  • salt water made from 30 g/1 oz salt dissolved in 100 ml/31⁄2 fl oz warm water
  • 2 packets buffalo mozzarella drained and crumbled

Instructions

  • Put the flour, salt, yeast, half the olive oil and all the water into a bowl and mix together to make a pliable dough.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes.
  • Put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Divide the dough into two pieces, or leave as 1 large bread.
  • Stretch the dough out with your hands so it is about 5 cm/2 inches thick and oval in shape.
  • Put it on the baking tray and prick the top with a knife (this will restrict its growth).
  • Brush the top with about 30 ml/1 fl oz of the salt water and the remaining olive oil.
  • Cover the top of the bread with the mozzarella, then leave the dough to rise for 45 minutes.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 30 minutes, then transfer to a wire rack to cool.
  • Serve with an olive salad and a glass of good Tuscan wine like Montelpulciano.
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Course Bread / Cheese
Cuisine European / Italian

Basil and Olive Focaccia

Basil and Olive Focaccia

The aromas in your kitchen when making this are unbelievable. If you’re trying to sell your house make this an hour before the potential buyers view it. A sale is guaranteed.
Portions:1 loaf
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 100 mlolive oil
  • 20 g yeast
  • 300 ml water
  • 125 g black olives pitted but left whole
  • handful freshly chopped basil leaves
  • salt water made with 30 g salt dissolved in 100 mlwarm water

Instructions

  • Put the flour, salt, half the olive oil, the yeast and water into a large bowl and mix with your hand for 3 minutes until all the flour has been picked up.
  • Tip the dough out onto a lightly floured surface and knead well for 6 minutes.
  • The dough should be quite sticky.
  • Put the dough back in the bowl and leave at room temperature for 2 hours.
  • Line a baking tray.
  • Mix 100 g/31⁄2 oz of the olives and all the basil into the dough, then flatten the dough out onto the baking tray to about 2.
  • 5 cm/1 inch thick.
  • Brush the top of the dough with a little olive oil and make indentations in the top with your fingers.
  • Leave to rise for 1 hour.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Brush the top of the dough with the salt water and drizzle with the remaining olive oil, then stud the remaining olives on top of the dough.
  • Bake for 25 minutes until golden brown, then transfer to a wire rack to cool a little.

Notes / Tips / Wine Advice:

Serve warm with an olive salad.
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Course Bread
Cuisine European / Italian

Olive Bruschetta

Olive Bruschetta

Portions:4
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Ingredients

  • 200 g black olives pitted
  • 1 lemon juice of it
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste
  • 15 slices Ciabatta
  • 2 cloves garlic peeled and halved

Instructions

  • Put the olives, lemon juice and oil in a mixer and whiz for 2 minutes until you have a smooth paste.
  • Season to taste.
  • Toast the Ciabatta, then rub each side with the garlic.
  • Cover each slice with the olive mixture and serve warm.
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Course Bread
Cuisine European / Italian

Tomato Bruschetta

Tomato Bruschetta

Bruschetta is great party food and you can make it just a couple of hours before your guests arrive. It also makes a good snack.
Portions:4 servings
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Ingredients

  • 450 gripe tomatoes peeled and cut into small pieces
  • 3 tablespoons olive oil
  • 10 basil leaves torn in pieces
  • salt and freshly ground black pepper to taste
  • 15 Ciabatta slices
  • 2 cloves garlic peeled and halved

Instructions

  • Put the tomatoes in the oil with the basil leaves, season to taste and leave to marinate.
  • Toast the Ciabatta, then rub each side with the garlic.
  • Spoon some of the tomato mixture onto each slice and serve warm
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Course Bread
Cuisine European / Italian

Ham and Cream Pizza

Ham and Cream Pizza

The idea for this pizza came from a Sicilian friend who had moved to Cyprus, opened a pizzeria and built a beehive oven to bake the pizzas in. The secret of a good pizza is to use fresh ingredients and to keep the flavours simple – you want to be able to taste the ciabatta base and not have it overwhelmed by the toppings.
Portions:1 pizza
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Ingredients

For the tomato sauce

  • 2 tablespoons olive oil
  • 1 small onion peeled and finely chopped
  • 1 clove garlic peeled and chopped
  • 1 tablespoon tomato purée
  • 400 g chopped tomatoes can
  • 2 tablespoons basil freshly chopped
  • 2 bay leaves
  • 1 teaspoon caster sugar
  • salt
  • freshly ground black pepper

For the dough

  • 1 quantity pizza Ciabatta dough
  • flour for dusting
  • 60 g Gorgonzola blue cheese crumbled
  • 150 g mozzarella cheese crumbled
  • 250 g mature Cheddar cheese crumbled
  • 1 small carton double cream
  • 8 thin slices Virginia ham

Instructions

  • To make the sauce, heat the oil in a pan and sauté the onion until translucent, then add the garlic and fry gently for a further minute.
  • Stir in the rest of the ingredients and season to taste.
  • Bring the sauce to the boil, then leave to simmer for about 30 minutes.
  • Before using, remove the bay leaves.
  • Meanwhile, preheat the oven to 230°C/450°F/gas mark 8.
  • Roll out the dough on a lightly floured surface to a 25.
  • 5 cm/10 inch diameter circle and place on a baking tray.
  • Bake for 5 minutes (this kills the yeast in the dough).
  • Lightly spread the tomato sauce onto your pizza base and sprinkle sparingly with the Gorgonzola, then cover with the mozzarella and Cheddar cheeses.
  • Pour the double cream all over the pizza and bake for 20–25 minutes until golden brown.
  • Take the pizza out of the oven and place thin layers of ham on the top.
  • Serve immediately.

Nutritional Information

Calories: 840 kcal | Carbohydrates: 29 g | Protein: 41 g | Fat: 64 g | Fiber: 5 g | Sugar: 17 g
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Course Pizza
Cuisine European / Italian