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Caramelised red-onion<br />
and pine-nut focaccia<br />
Makes 1 large focaccia (serves 8) EASY<br />
1 hr 15 mins + 1 hr 30 mins, to prove<br />
THE FLAVOUR COMBINATIONS<br />
RED-ONION JAM<br />
30ml (2 tbsp) olive oil<br />
3 large red onions, peeled and cut<br />
into half moons<br />
2,5ml (½ tsp) salt<br />
2 sprigs fresh thyme, chopped<br />
15ml (1 tbsp) muscovado sugar<br />
15ml (1 tbsp) balsamic vinegar<br />
FOCACCIA<br />
250g white bread flour<br />
2,5ml (½ tsp) salt<br />
5ml (1 tsp) instant dry yeast<br />
170ml water, at room temperature<br />
30ml (2 tbsp) olive oil<br />
30ml (2 tbsp) pine nuts<br />
generous pinch sea salt flakes<br />
20g wild rocket<br />
HOW TO DO IT<br />
For the jam, heat the 30ml (2 tbsp)<br />
1 olive oil in a saucepan over medium<br />
heat, add the onions, 2,5ml (½ tsp) salt<br />
and thyme and sauté until soft and<br />
caramelised, 20 – 25 minutes. Add the<br />
sugar and balsamic and cook for<br />
a further 2 minutes. Set aside to cool.<br />
For the bread, sift the lour, 2,5ml<br />
2 (½ tsp) salt and yeast into a bowl.<br />
Add the water and 30ml (2 tbsp) oil and<br />
mix to form a dough. Turn out onto a<br />
loured board and knead until smooth<br />
and elastic. Place the dough in an oiled<br />
bowl, cover with a tea towel and set<br />
aside to prove until double in size,<br />
1 hour. Preheat the oven to 200°C.<br />
Tip the dough out onto an oiled<br />
3 baking sheet and press or roll out<br />
lightly into an oblong shape. Cover<br />
and set aside to prove, 30 minutes.<br />
Spread the onion jam over the<br />
4 dough and scatter with the pine<br />
nuts. Sprinkle over the sea salt lakes,<br />
then bake in the oven until golden<br />
and cooked through, 25 – 30 minutes.<br />
Remove from oven and cool on a wire<br />
rack. Top with rocket leaves to serve.<br />
Artichoke and kalestuffed<br />
conchiglioni<br />
Serves 6 EASY 1 hr 20 mins<br />
THE FLAVOUR COMBINATIONS<br />
ARRABBIATA NAPOLETANA SAUCE<br />
15ml (1 tbsp) olive oil<br />
1 garlic clove, peeled and minced<br />
800g tinned chopped tomatoes<br />
2,5ml (½ tsp) dried red chilli flakes<br />
5ml (1 tsp) dried oregano<br />
5ml (1 tsp) sugar<br />
salt and freshly ground black<br />
pepper, to taste<br />
CARAMELISED RED-ONION AND PINE-NUT FOCACCIA<br />
RICOTTA FILLING<br />
30ml (2 tbsp) olive oil<br />
1 small bunch (about 150g) kale,<br />
finely chopped (stalks removed<br />
and discarded)<br />
salt, to taste<br />
250g ricotta<br />
125g crème fraîche<br />
100g marinated, cooked artichokes,<br />
drained and diced<br />
zest of ½ lemon<br />
2,5ml (½ tsp) sea salt flakes<br />
generous pinch nutmeg<br />
freshly ground black pepper, to taste<br />
250g conchiglioni pasta shells<br />
foodandhome.co.za JUNE 2016 83
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