FOCACCIA WITH ASPARAGUS, OLIVES & SUN-DRIED TOMATOES
PIZZA RUSTICA
HOUMOUS, COURGETTE & AUBERGINE TART
SHALLOT & POTATO CAKE
BEETROOT WELLINGTON
BEETROOT DAUPHINOISE POTATO
Focaccia with asparagus, olives and sun-dried tomatoes
SERVES 8
500g strong white flour
7g dried yeast 1tsp salt
½tsp sugar
300ml warm water, mixed with
1tbsp olive oil
250g British asparagus, cut into
5cm (2in) pieces
60g black or green olives, pitted
75g sun-dried tomatoes, halved
1tbsp olive oil Olive oil and balsamic vinegar, for dipping
1 Make the basic dough by placing the flour in a large wide bowl, make a well in the middle, then tip in the dried yeast. Add the salt and sugar, mix and make another well.
Gradually pour in the warm water and oil mix bit by bit, using your hand in a claw like shape to mix well every now and then. You might not need all the
