L E F T Tarongia | PA Photo/Kris Kirkham
FO O D & D R I N K | R EC I P ES BY B E N T I S H
Sicilian Olive Oil-Fried Flatbread SERVES 6
First make the bread dough. Put the water, wine, oil and honey in a large mixing bowl. Add
240ml lukewarm water
the yeast and stir well. Leave to activate and become foamy. Now add a third of the flour,
50ml red wine
the lemon zest and salt and whisk in to make a smooth batter. Mix in the remaining flour to
1tbsp extra virgin olive oil
make a manageable dough.
1tbsp runny honey 1x7g sachet dried yeast granules
Transfer the dough to a floured surface and knead for a few minutes or until you have a firm,
425g strong white flour, sifted, plus extra
smooth dough. Shape into a ball, place in a bowl and cover with a cloth. Leave to rise in a
Grated zest of 1 unwaxed lemon
warm spot for 45 minutes or until doubled in size. Cut the dough into six equal portions. Roll
1/2tsp fine salt
out each piece into a rough circle. Leave to rest for 15 minutes before cooking.
Olive oil for frying 1 bulb of fennel, cored and finely sliced
Heat enough olive oil for shallow frying in a deep pan to 170Â°C. In batches, carefully lower
75g sun-dried tomatoes packed in oil,
the breads into the hot oil using a metal spatula or spider and fry for five to six minutes or
drained and roughly chopped
until golden brown on both sides. Remove and drain on kitchen paper. Keep warm.
1 red onion, finely sliced 1 fresh red chilli, finely sliced
To make the filling, heat a saute pan over a medium heat and add a glug of olive oil. Add
18 salted anchovies
the fennel and season, then cook for three minutes or until softened and browned. Add the
100g pecorino or caciocavallo, grated
tomatoes, onion and chilli, stir and cook for a further three minutes. Transfer to a bowl.
1tbsp picked thyme leaves Sea salt and black pepper
Preheat the grill. Divide the fennel and tomato mix among the flatbreads, spreading it over the top, followed by the anchovies and then the cheese. Place under the grill and cook for three minutes or until the cheese is melted and golden brown. Sprinkle with thyme and serve.
Your free monthly property and lifestyle magazine in available in hundreds of outlets throughout Dorset & Hampshire.