“IS THERE VEG IN MY SAUCE?”
THE GREEN GODDESS FOCACCIA
“If you have any leftover onion, use it as a topping for the focaccia the next day with fresh basil. The focaccia makes the perfect side to a light supper with Woolies’ rotisserie chicken and freshly sliced tomatoes. It will keep in an airtight container for 3 to 5 days.”
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 2 hours
Cooking: 30 minutes
For the dough:
white bread flour 500 g
salt 2 t
dried yeast 10 g
olive oil 3 T
cold water 1½ cups, plus 1 T
olive oil, for drizzling
sea salt, to taste
garlic 4 cloves, thinly sliced
onion 1, thinly sliced
capers 1 T
lemon 1, zested
Woolworths labneh, for serving
parsley 10 g, roughly chopped
basil pesto 4 T
dried green peppercorns, crushed, to taste
Place the flour, salt, yeast, Tip the dough onto an oiled surface and knead for a further five minutes. Return the dough to the bowl, cover and leave to rise until doubled in size. Oil a large baking tray (30 x 20 cm) generously with olive oil. Tip the dough out of the bowl and flatten onto the prepared tray, pushing it into the corners. Cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for 1 hour. Preheat the oven to 200°C. Remove the plastic, cover your fingers in olive oil and poke them into the dough. Drizzle with oil, sprinkle with salt, then top with the garlic, onion, capers and lemon zest, then bake for 20 minutes. When cooked, drizzle with a little more olive oil, season with pepper, and add the labneh, parsley, basil pesto and peppercorns. Serve hot.
