- Total time 1 hours 20 minutes
- Note + proving
- Difficulty Easy
- fast-action dried yeast 1 tsp
- olive oil 2 tsp
- plain flour 140g, plus extra for dusting
- self-raising flour 40g
- sea salt flakes ½ tsp
- marjoram or sage 1 sprig, finely chopped, plus extra to serve
- Ortiz Cantabrian anchovies 2 x 47.5g tins
- olive oil 2 tbsp, plus extra for drizzling
- red onions 4, thinly sliced
- caster sugar 1 tsp
- red wine 50ml
- sherry vinegar a splash
- kalamata olives 100g, finely chopped
For the flatbreads, whisk together the yeast, olive oil and 85ml of lukewarm water, then leave to sit for 10 minutes. Mix together the dry ingredients and sage or marjoram in a bowl. Create a well in the dry ingredients, then gradually incorporate in the liquid. Knead the dough on a lightly floured worksurface for 5 minutes until smooth and no longer sticky. Put in a clean bowl, cover with a tea towel and leave in a warm place to rest for 1 hour 30 minutes or until doubled in size.
Meanwhile, heat 2 tbsp of olive oil in a large frying pan and gently cook the onions over a medium heat for 30 minutes until softened, then add the sugar, wine, vinegar and some seasoning. Simmer for 10 minutes, stir in the olives, then set aside to cool.
Heat the oven to 200C/fan 180C/gas 6 and line a shallow baking tray with baking paper. Roll out the dough out on a flour-dusted worksurface to around 1½cm in thickness. Spread over the onion mixture, then put the anchovies on top in a criss-cross pattern. Drizzle over some extra olive oil, and add a grinding of black pepper and a pinch of salt. Bake for 25-30 minutes or until golden.
To serve, sprinkle over some marjoram or finely chopped sage, and drizzle over a little extra olive oil.
- kcals 376
- fat 13.9g
- saturates 2.2g
- carbs 47.7g
- sugars 10.3g
- fibre 5.1g
- protein 10.3g
- salt 3.6g