pinch of salt
2lb strong plain flour
3g dried yeast
2floz/50ml olive oil
5floz/150ml lukewarm water
2 sun-dried tomatoes, finely chopped
1 sprig fresh rosemary
For
the topping:
1tbsp/15ml
oil
1 red onion, finely chopped
3 cloves garlic, crushed
6 fresh plum tomatoes, chopped
dash of red wine
pinch of salt and freshly ground black pepper
2oz/50g feta cheese, crumbled
1oz/25g black olives, pitted and halved
1oz/25g capers
1.
First make the bread: knead all the ingredients in a large bowl
and leave
for 1 hour in a warm place to rise.
2. Knead the dough thoroughly again, then divide into 6 equal
rounds.
3. Leave the dough to prove for a further 20 minutes then bake
in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 minutes.
4. Remove from oven, brush with olive oil and leave to cool.
5. Now prepare the topping: in a pan heat the oil and fry the
onion and garlic until soft.
6. Add the tomatoes, wine and seasoning and simmer until the
sauce has reduced and is a paste-like consistency.
7. Stir in the cheese, olives and capers, and heat through gently.
8. Divide the mixture between the bases and serve at once.
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