This week, we had a Mediterranean Menu:
Olive tapenade serve with breadsticks
Tomato and basil bruschetta
For 15 breadsticks
- 225g plain flour
- 7.5g salt
- 1 sachet instant dry yeast
- 135g luck warm water
- 35g vegetable oil (ideally olive oil)
- Optional : seeds
In a food processor or by hand, combine the water, yeast, flour and salt. Mix until your dough is elastic and smooth.
Make a rectangular of roughly 20 x 15 cm and brush with some olive oil. Cover with cling film and let sit for 2 hours at room temperature.
Preheat the oven at 200C. Cut your dough in two rectangles of 15 x 10 cm. And cut 10 strips (1cm width roughly) in each rectangle.
Stretch your strips if you want your bread stick to be thinner!
Sprinkle your herbs (and/or seed) on the work surface and roll your breadstick in it.
Place your breadstick on an oiled tray, and let sit for 10 min.
Then bake in the oven for 15-20min.
Tips: If the dough is sticky, add flour.
Olive puree (tapenade)
For the olive puree you could add lemon confit, anchovy (or soya sauce) etc but we are going to keep it simple! This recipe can be done with any type of olives
- 150g green olives, pitted
- Few basil leaves, finely chopped
- 1 garlic clove, chopped
- 4 tbsp olive oil
- Salt and pepper
Mix all the ingredients and add olive oil. You can use a food processor, a mortar, or a fork and patience!
Add salt and pepper to taste. Eat with your breadsticks.
Ingredients 2-3 each
- 3-4 tomatoes, at room temperature
- Salt and black pepper, to taste
- 2 tablespoons extra virgin olive oil
- A few basil leaves, thinly sliced
- 6 slices of bread
- 2 cloves garlic, peeled and left whole
- Optional: a bit of balsamic vinegar, to taste
Halve tomatoes then remove and discard the majority of the seeds. Chop tomatoes into small chunks then add to a medium bowl with a pinch of salt, a small pinch of black pepper, one tablespoon of the olive oil and the basil. Stir and let sit for 10 minutes.
Meanwhile, heat a grill pan over medium heat.
Drizzle bread slices with the remaining tablespoon of oil and grill 2 to 3 minutes on each side until warmed through and grill marks appear.
Or Toast your bread and add some oil afterward
Rub one side of the bread while still warm with garlic — two to three strokes per bread slice should do it.
Stir the tomatoes one more time; taste then adjust with more salt or pepper as needed. Spoon a generous amount onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and enjoy.
Thank you to Fiona G, Fiona M, Frances, Ian, Marta and Ula!