Skimming over ''The book of tapas'' written by Simone and Inés Ortega - two very popular in Spain authors of many culinary books - I came across a recipe for pan con anchoas y aceitunas (bread with anchovies and olives), similar to Italian focaccia. As you probably may have guessed, this is not a traditional Spanish bread, but since Simone and Inés Ortega (for many Spaniards a culinary gurus when it comes to traditional Spanish cuisine) had included this recipe in their tapas book, I also have decided to share this recipe with you. This bread is made with whole meal flour and a little bit of butter and is covered with sort of compote with onions, black olives, finely chopped anchovies and thyme.
Ingredients (serves 2-3):
180 g whole wheat flour
1/4 teaspoon salt
10 g butter
5 g fresh yeast
125 ml lukewarm water
1 tablespoon sunflower oil
250 g onion
50 g black olives (pitted)
15 g fillets of anchovy
few sprigs of thyme
salt and freshly ground pepper
Method:
Shift the flour and salt in a bowl. Add the butter and rub in with the tips of your fingers. In a separate bowl, mix the yeast with water. Make a well in the centre of the flour and pour in the yeast mixture. Combine using a spoon at first and then your hands. When the dough is firm, put it onto floured surface and knead until it stops sticking to your hands (try no to add too much flour). Shape the dough into a ball and put into a bowl. Cover with a cloth and let it rest for about 1 hour, or until doubled in size.
Meanwhile, heat the oil in a pan over low heat. Add thinly sliced onions and thyme. Fry for about 6 minutes, stirring occasionally. Add drained and chopped olives and drained and chopped fillets of anchovy. Continue frying over low heat for another 15 minutes, or until it forms a kind of compote. Season with salt and pepper.
Knead the dough a few times on a lightly floured surface and then spread it out thinly with your fingers. Place it on a baking tray lined with baking paper. Spoon over the onion mixture, cover with a cloth, and let it rise for about 30 minutes. Preheat the oven to 230ºC. Bake for 15 minutes until it rises and is golden brown.
Shift the flour and salt in a bowl. Add the butter and rub in with the tips of your fingers. In a separate bowl, mix the yeast with water. Make a well in the centre of the flour and pour in the yeast mixture. Combine using a spoon at first and then your hands. When the dough is firm, put it onto floured surface and knead until it stops sticking to your hands (try no to add too much flour). Shape the dough into a ball and put into a bowl. Cover with a cloth and let it rest for about 1 hour, or until doubled in size.
Meanwhile, heat the oil in a pan over low heat. Add thinly sliced onions and thyme. Fry for about 6 minutes, stirring occasionally. Add drained and chopped olives and drained and chopped fillets of anchovy. Continue frying over low heat for another 15 minutes, or until it forms a kind of compote. Season with salt and pepper.
Knead the dough a few times on a lightly floured surface and then spread it out thinly with your fingers. Place it on a baking tray lined with baking paper. Spoon over the onion mixture, cover with a cloth, and let it rise for about 30 minutes. Preheat the oven to 230ºC. Bake for 15 minutes until it rises and is golden brown.
Enjoy !!!
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