I had a ‘pizza day’ yesterday. Usually on pizza day I make nine pizzas, as they are great kept in the fridge, wrapped in foil, for snacks and lunches in the coming days. I did make nine yesterday, two of them being this combo – Fig & Olive. I had made one Fig & Goat’s cheese (very nice), and my daughter, not keen on goat’s cheese, complained that she would like to try the figs. What can I substitute for the cheese here…? I was thinking. A jar of black olives called to me, and the pizza was born. We all agreed the Fig & Olive was even better than the Fig & Goat’s cheese and I immediately whipped up another, which is now resting in the fridge, on leftovers duty.
The quantities given here are for one pizza but they are easy enough to multiply if you fancy making more. Two or three, or nine maybe? Enjoy!
- 1 quantity pizza dough (use your favourite dough recipe here, I like the River Cottage ‘Magic Dough’ for pizzas at the moment, but have used many over the years. My dough ball weighed 280g)
- Extra virgin olive oil, for various purposes
- 2 small or 1 large red onion
- Salt, pepper and pinch of caster sugar
- 1 sprig rosemary
- 2 fresh figs
- approx 12 kalamata olives in brine, pitted (I think it is essential to use a good quality olive here)
- 1 125g ball mozzarella cheese
Obviously the first thing to do is to prepare your dough and leave it to prove. Once you have done that and it is proving nicely, turn your attention to the red onions – heat up a frying pan over a gentle heat. While it is heating, peel and slice the onions very thinly. Put a splash of oil into the pan and add the onions and some salt and pepper, and the pinch of sugar. Stir the onions around and then leave them to cook, stirring occasionally, until very soft and caramelised and rich in flavour. This will take about 40 minutes or so so be patient, you don’t have to watch them like a hawk you just need to keep an eye on them. When they are done to your liking turn off the heat and leave them in the pan till you are ready to use them.
Preheat your oven to it’s highest setting, with the fan on if you have that option, and put your baking tray in there to heat up too.
Get all your toppings ready before you roll out your dough – strip the rosemary leaves from the stalk and finely chop it. Quarter the figs. Take the mozzarella out of it’s packaging and drain it.
Now roll out your dough on a lightly floured surface, to match the shape of your tray. Take hot tray out of the oven and brush it lightly with oil, then transfer the pizza base to the tray. I find this a relatively easy way to get a crisper base. Try to work quite quickly while you are topping the pizza so you can get the hot tray back in the oven as soon as possible…
Start with the fried onions, then scatter over the rosemary. Now arrange the fig quarters, and place the olive strategically around amongst the other toppings. Take your ball of mozzarella and tear it over the pizza. Finally, drizzle with extra virgin oil and a sprinkle of salt and get that baby in the oven!!!
I cook my pizzas for 11 minutes in a very very hot oven. You might want to start checking yours at 10 minutes, or leave it in there for longer, it depends on your taste and your oven…but 11 minutes should do it.
This bread was very popular when I served it at a cheese and wine party last month – I had to promise that we would make it at the next Bread Club meeting!
- 500g strong white flour
- 10g salt
- 10g fast acting yeast
- 60ml olive oil
- 300ml tepid water
- 100g sun-dried tomatoes in oil
- supermarket pack fresh basil
Put the flour, salt and yeast into a large bowl and mix. Add the oil and water and knead for 5 minutes or so until you have a smooth dough. Return to the bowl and leave to prove for an hour. Line a baking tray with non stick baking paper.
Roughly chop the sun-dried tomatoes. Remove the leaves from the basil and chop. When the dough has proved, lay it out on a smooth surface and incorporate the tomatoes and basil leaves as best you can. It will probably be quite oily and messy! Squash the dough into a long sausage and then tie it into a knot. Place on the prepared tray and leave to prove for another hour.
Preheat the oven to 230C/Gas 8. Bake the loaf for 30 minutes (don’t worry if there are some burned bits of tomato on the outside, they will taste really good) and transfer to a wire rack to cool.
This recipe for naan bread is so easy to do that my nine year old daughter made the last batch we had in our house! I’ve topped it with chilli and coriander here but you could easily leave out the chilli for more sensitive palates, or experiment with your own toppings…
- 450g plain flour
- 1 tsp baking powder
- 1 tsp sugar
- 2 tsp salt
- 250ml milk
- 1 egg
- oil (for brushing the grill pan, any kind will do)
- 2 fresh red chillies, chopped
- 1 packet fresh coriander, chopped
- melted butter
Put the flour, baking powder, sugar and salt into a large bowl and mix thoroughly. Whisk the egg and milk together and stir into the dry ingredients with a wooden spoon until a dough is formed. Turn out onto a lightly floured surface and knead for approx 4 minutes until smooth.
Wrap the dough in cling film and leave to rest for 1 hour, then divide into 8 pieces. Roll the pieces into balls, place on a tray and flatten slightly, then cover with cling film and leave for another 15 minutes.
Preheat the grill as high as it will go. Line the grill pan with foil and brush it with oil.
Roll out your dough balls into the shape you want. The traditional shape is a teardrop but anything you like is fine. Sprinkle one side with the chillies and coriander and press in lightly with your hand or rolling pin.
I grill these in batches of two at a time. Place the naan, herbed side up, on the foiled grill pan and put them under the hot grill until brown spots start to form. Turn them over and grill for another minute (a minute maximum should be all you need here), then whip them out and brush the herbed side with melted butter. Wrap the finished naan in clean tea towel to keep them warm while you prepare the rest.
Serve warm. Yum!
Here is the recipe for Walnut Bread that we are going to use at our Bread Club meeting tomorrow. I’ve made this a few times and I have to say I love this bread! The addition of walnut oil and butter makes it so soft and lovely. Based on a Paul Hollywood recipe.
- 350g wholemeal bread flour
- 150g strong white flour
- 1.5 tsp salt
- 7g fast acting yeast
- 40g softened butter
- 60ml walnut oil
- 300ml tepid water
- 150g walnut pieces
Put all the ingredients except the walnut pieces into a large bowl and stir to combine. Tip it out onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic. Place the dough back in the bowl, cover with cling film and leave prove for an hour.
Line a baking tray with greaseproof paper. Turn your dough out and incorporate the walnut pieces into it by lightly kneading till they are well distributed. Now shape the dough into a ball and place on the baking tray. Use a sharp knife to cut a cross in the top and then dust with flour. Leave to prove for another hour.
Preheat oven to 220C/Gas 7. Bake the bread for 30-40 minutes until golden and the bottom makes a hollow sound when tapped. Leave to cool on a wire rack.
Here’s the recipe for panzanella that I use the most. It’s adapted from Nigella’s ‘Kitchen’, a great cookbook. These quantities make a massive bowl but as it keeps well and we’re a family of five that works for me – halve the quantities if you like.
500g stale rustic style bread, cut into little cubes
2 small red onions, cut into thin half moons
100ml red wine vinegar
1kg good ripe tomatoes
2 cloves garlic
4 teaspoons sea salt flakes (halve the quantity if using pouring salt)
1/4 tsp caster sugar
250ml extra virgin olive oil
2 supermarket bunches basil, leaves removed and chopped
Put the onion into a large bowl, pour the vinegar over and leave for at least 10 mins.
Meanwhile, cut crosses in the bottom of the tomatoes, put them into another bowl and pour boiling water over them to cover. Leave for 5 mins.
Crush the garlic over the onion.
Drain the tomatoes, peel them and remove the seeds. You will get messy doing this! Then chop the flesh and put in in with the onion.
Add the salt and sugar, then the bread cubes. Pour the oil over the bread, top with the chopped basil leaves, then use your hands to gently combine all the ingredients.
Ideally you should leave this for a few hours, even overnight, for the flavour to improve. Cover it with clingfilm and put it in the fridge. Bring to room temperature before eating (though it’s still yummy cold – I can’t resist!)
I’ve developed this recipe over the last few years. I like these rolls with soup, my kids like them with cheddar cheese in them (though that’s not to everyone’s taste – it brings to mind the cumin studded cheese you get in Amsterdam) and they are also very, very good filled with goat’s cheese and mango chutney. Or just have them plain, they’re still great!
- 500g strong white bread flour
- 15g salt
- 25g fresh yeast or 10g dried fast acting yeast
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 15g honey
- 50g soft butter
- 300ml tepid water
Combine the flour, salt, yeast, seeds and butter in a large bowl. Weigh the honey out into a jug or bowl and then add the tepid water and dissolve the honey. Now add this mixture to your other ingredients and bring together into a dough.
Turn out onto a floured surface and knead till smooth and elastic, 5-10 minutes. This dough is a bit sticky to start with because of the butter but keep going it will come together, you can add a little bit more flour if you like. Having a dough scraper (I use the spatula from my Magimix) to hand is a good idea here!
Put the dough back in the bowl, cover with cling film and leave to double in size, about 1.5 hours. When ready lightly grease a large baking tray. This quantity makes 12 rolls, I like to weigh the dough and measure them exactly but it’s not essential by any means. Divide your dough into 12 and shape each piece into ball, then lightly coat with flour and place on the baking tray. The dough is quite sticky so you should do this with a small pile of flour nearby that you can coat your hands in between each roll. Leave the rolls to prove again, this time for 1 hour.
While the rolls are proving heat the oven to 200C/Fan 180/Gas 6. Bake in the hot oven for 20 minutes till golden brown, remove and place on a wire rack to cool.
Here’s the recipe for the Halloumi & Mint Bread we made at our Bread Club meeting on 29th April. This bread was a big hit with the group! Luckily I made one extra on the day and we all shared it warm for a delicious lunch. This is my version of a Paul Hollywood recipe…
- 500g strong white flour
- 10g salt
- 25g fresh yeast (of if you’ve only got dried fast acting I would use 10g)
- 1 heaped tsp dried mint
- 60ml olive oil
- 300ml tepid water
- 1 block halloumi cheese
In a large bowl combine the flour, salt, yeast, mint and olive oil. Add the water, bring together into a dough and knead on a floured surface till smooth and elastic, about 5-10 minutes. Put the dough back in the bowl, cover with clingfilm and leave to prove for 1 hour.
Drain the halloumi and crumble the cheese into pieces. When your dough is ready take it from the bowl and incorporate the cheese into it. Shape into a long sausage (oiled hands will help you here!) and place on a large baking tray lined with greaseproof paper. Leave to prove again for another hour.
Preheat your oven to 220C/Fan 200C/Gas 8. Just before you put the bread in to bake, slash it diagonally across the top several times and dust with flour. Bake for 30 minutes till golden and the bottom is browning and sounds hollow when tapped. Cool on a wire rack.
This is a fantastic recipe. I would go as far as to say that this is my ‘signature’ bread. Any time is a good time for Rosemary & Garlic Focaccia…
- 4 sprigs rosemary
- 6 cloves garlic
- 450g strong white bread flour
- 1 tsp fine sea salt
- 14g fast acting yeast
- 300ml lukewarm water
- 10 tbsp extra virgin olive oil
- salt flakes (I like Maldon salt)
Finely chop two sprigs of the rosemary and all of the garlic cloves. In a large bowl, mix together the flour, fine salt and yeast, then add the chopped rosemary and garlic. Now stir in the water and 2 tbsp of the oil and bring together to form a rough dough.
Turn it out onto a floured surface and knead it for about 10 minutes, until it is smooth and elastic. Return to the bowl, cover with cling film and leave to rise until doubled in size, about an hour.
Liberally oil a large baking tray. Divide your dough into two and shape into rough ovals on the tray. Now brush some more oil onto a large piece of cling film and use it to cover the tray. Leave for another 40 minutes or so. Preheat the oven to 200C/Fan 180C/Gas 6.
When your loaves are looking nice and puffy, remove the cling film and gently press little indents all over them the tip of your finger. Now drizzle 3 tbsp of olive oil over each one and sprinkle with salt flakes and the remaining rosemary. Bake in the oven for 30 minutes, until golden.
Remove the loaves from the tray and place on a wire rack to cool. Drizzle with a final tablespoon of oil each and you are done. Enjoy!
This is a great midweek meal, very easy to do if you have leftover rice in the fridge already so it’s worth making extra rice with another meal and putting it to one side with this in mind. You could vary the vegetables depending on what you’ve got. I’ve used cheddar cheese here but any cheese you’ve got will do. This quantity is family sized – simply halve for a smaller dish!
- 600g cooked brown rice
- 50g butter
- 2 red onions, chopped
- 4 cloves garlic, crushed
- 2 carrots, diced
- 2 courgettes, sliced
- 140g baby corn, halved
- 4 tbsp sunflower seeds
- herbs of your choice, a good handful
- 200g cheese, grated
- 2 slices wholemeal bread, whizzed to crumbs
- salt and pepper
Preheat oven to 190C/170C fan/Gas 5. Melt the butter in a large frying pan or wok and add the onion. Saute for a few minutes until soft, then add the garlic, carrots, courgettes and baby corn. Stir fry for 5 minutes.
Mix the rice with the sunflower seeds and herbs and add to the pan with half the cheese and some salt and pepper. Stir to combine. Transfer the mixture to a large baking dish and top with the remaining cheese and the breadcrumbs. Bake in the oven for 30 minutes or until the breadcrumbs are golden and crispy.
This recipe is adapted from a recipe in the River Cottage Fruit book. I keep coming back to St Agur as the cheese of choice but you can experiment with your favourites.
- 500g strong white bread flour
- 10g salt
- 1 tsp fast acting yeast
- extra virgin olive oil (lots!)
- 150g blue cheese
- 1-2 pears
- Sea salt flakes
Mix the flour, salt and yeast in a large bowl. Add 3 tablespoons of extra virgin olive oil and 350ml lukewarm water and mix to combine. You might find this dough easiest to knead in a freestanding mixer with a dough hook, but it can be done by hand too – turn out onto an oiled surface and knead for 10 minutes. This is a very wet dough! You will need some sort of scraping device to get it off your hands from time to time – you might find oiling your hands helps. It will still be sloppy when it is done. Oil your bowl and put the dough back in, put it in a warm place and leave until it has doubled in size, which will take 1-2 hours.
Preheat the oven to 220C/Fan 200C/Gas 7. Liberally oil a large, shallow baking tin (a tray won’t do – you need sides). Tip the dough straight into the tin and spread it out with your hands to roughly fill the tin. Leave again for at least another 30 minutes, up to an hour, until it looks puffy.
In the meantime cut your cheese into chunks, you should get about 10 even sized pieces, and peel and chop your pears. I like slightly more chunks of pear than cheese here but you do what you like. Add more cheese if you want!
When the dough is ready press the cheese and pear chunks into it at evenly spaced intervals. I usually do the cheese first and then fit the pear in around it. Drizzle all over with olive oil and sprinkle with sea salt flakes. Bake in the preheated oven for 10 minutes, then turn the heat down to 190C/Fan 170C/Gas 5 and bake for another 15-20 minutes, until golden. Remove the focaccia from the tin and put it to cool on a wire rack. Eat while still warm for maximum enjoyment.