Wine match suggestion: Chardonnay
Focaccia
One loaf / Prep 15 minutes / Cook 35 minutes
Ingredients
•500g high grade flour
•2 teaspoons salt
•2 teaspoons instant dry yeast
•500mls lukewarm water
•3 tablespoons olive oil + extra to drizzle
•2 stalks rosemary, leaves striped
•1 teaspoon flaky salt
Method
- 1-2 days before you want to bake the bread, in a large bowl combine the flour, salt and yeast then add the water and stir together using a rubber spatula. Bring the dough together in a loose ball shape then drizzle the top with olive oil and rub all over the surface with your hands (this is important to cover the surface to prevent it hardening). Cover loosely with plastic wrap and refrigerate for 1-2 days.
- On the day you want to bake the bread, remove the dough from the fridge 3 (hot weather) to 4 (cold weather) hours before baking.
- Pour 2 tablespoons of the oil into a 23 x 33 baking tray. Using your spatula, scrape the dough off the sides of the bowl, folding it into the centre to form a ball. Tip this into the prepared tray and gently turn the ball in the oil to coat, then let prove at room temperature for 3-4 hours.
- Heat the oven to 220C with a rack on the centre shelf.
- Sprinkle the rosemary over the dough then drizzle with the remaining oil.
- Press your fingers into the dough to create deep dimples and help form an even loaf in the baking tray. Sprinkle with flaky salt.
- Bake for about 35 minutes until golden. Cool on a rack for 10 minutes before serving.
Puttanesca olive oil dip
Serves 6-8/ Prep 10 minutes/ Cook 45 minutes (if roasting the garlic and tomatoes)
•1 bulb garlic OR 1 clove, minced
•6 tablespoons olive oil + extra to drizzle
•200g cherry tomatoes, halved OR quarter of a cup semi dried tomatoes, chopped
•half a cup pitted olives, halved
•2 tablespoons capers
•6 drained anchovies, chopped
•2 tablespoons chopped parsley
•1-2 tablespoon balsamic glaze or vinegar
•Zest and juice of half a lemon
Method
- Heat the oven to 180C.
- Cut the top off the garlic to expose the cloves and put the bulb in the centre of a piece of foil or baking paper. Drizzle with oil and sprinkle with salt. Wrap the garlic and roast for 45 minutes until tender.
- Arrange the cherry tomatoes on a tray, cut side up. Drizzle with oil and sprinkle with salt and roast for 30 minutes. (If time is short, you can forgo the above and simply add the raw minced garlic and chopped semi dried tomatoes with the olives etc).
- In a small bowl mix together the tomatoes, olives, capers, anchovies, half the parsley and mix well. Set aside.
- Squeeze out the roast garlic, discarding the skins. With a fork, mash the garlic then spread onto the centre of a serving plate.
- Drizzle over the olive oil then the balsamic and lemon juice. Top with the olive tomato mix then scatter with remaining parsley and a good grind of pepper
Chardonnay 2022
from $48Cloudy Bay Chardonnay is one for connoisseurs and gastronomic adventurers: refined, poised and balanced.