BARBECUED BREAD WITH CHARRED GREEN SALSA

Makes 10 (See photograph, page 99)

3¼ cups plain flour

⅔ cup semolina

1 tablespoon salt

1 tablespoon caster sugar

1 tablespoon dried yeast

1½ tablespoons milk

1½ tablespoons olive oil lemon wedges, to

serve (optional) CHARRED GREEN SALSA

1 bunch green shallots, trimmed

2 bunches flat-leaf parsley

⅔ cup light olive oil

2 tablespoons Dijon mustard

¼ cup capers in brine, rinsed

4 anchovies (optional)

Combine flour, semolina, salt, sugar and dried yeast in a large bowl. Add milk, oil and 1½ cups water, and stir to combine. Use your hands to bring dough together. Turn onto a lightly f loured surface and knead until smooth. Rest for 20 minutes, then knead for 2 minutes. Repeat resting and kneading, then place dough in a well-oiled bowl. Cover with a clean tea towel and set aside in a warm, draught-free place for 1 hour to prove. Punch down dough with your fist. Divide into ten 100g portions. Roll each portion into a ball and place on an oiled tray. Set aside for 20 minutes to prove. To make salsa, wash shallots and parsley, and drain well. Drizzle with 2 tablespoons of oil and season with salt. Preheat a large chargrill over a medium heat. Cook shallots and parsley, turning, for 4 minutes or until lightly charred but not burnt. Roughly chop. Place in a blender and blend until a coarse paste forms. Add mustard, capers and anchovies, and blend until combined. Add remaining oil and stir to combine. Reheat chargrill over a medium heat. Flatten dough balls until 2cm thick. Cook dough balls, 3–4 at a time, for 3 minutes or until dough bubbles. Turn and cook for a further 3 minutes or until golden brown. Repeat with remaining dough. Serve hot bread with salsa and lemon wedges, if desired.