Goats cheese, red onion & olive bread INGREDIENTS

“I’ve changed the flour in this one by adding 4 tbsp of chickpea flour which gives it a lovely, slightly yellow hue as well as a light nuttiness to the bread”

MAKES A 20 X 25cm RECTANGLE

200g strong flour (bread flour) 1½ tsp dried action yeast

4 tbsp chickpea (gram) flour 2 tbsp rapeseed oil

1 tsp salt

100ml to 120ml warm water 2 tbsp rapeseed oil

2 medium red onions, sliced 1 tsp caster sugar

100g soft goat’s cheese 10 Kalamata olives

6 sprigs rosemary Dusting of sea salt, for the top Rocket leaves, for the top Rosemary sprigs, for the top

METHOD

1 Place the strong flour, yeast, chickpea flour and oil in a bowl with the salt. Mix well. Pour in enough warm water to form a soft dough. Knead by hand for about 8 to 9 minutes. This dough is a soft one because of the chickpea flour, so it may get sticky as well. Use a scraper or large flexible spatula to move the dough into a large bowl brushed with oil. Cover with cling film and leave to double in size. This will take about 45 minutes.

2 Meanwhile, heat a saucepan with 2 tbsp oil, add the onion slices and sugar, cook on a low heat for 6 to 7 minutes, stirring from time to time. Season with salt.

3 Once the dough has doubled in size, knock it back by kneading it on a clean surface for 2 to 3 minutes. Brush a 20 x 25cm baking tray with oil and stretch the dough into the tray.4

4 Brush the top with some oil and cover with a wrap and leave for 20 minutes.

5 Pre-heat the oven to 200°C/fan 180°C/gas 6. Spoon the goat’s cheese in small amounts over the dough. Add the cooked onions and arrange the olives and rosemary on top. Bake for 20 to 25 minutes until golden and cooked.

6 Sprinkle over a little sea salt and place on a rack to cool. When cool, scatter the rocket leaves and rosemary sprigs over.