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Caramelised onion and anchovy bread
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500g pack Cooks’ Ingredients sundried tomato and chilli bread mix (or white bread mix)
40g unsalted butter, chilled
Olive oil, for greasing
50g can anchovy fillets in extra virgin olive oil
5 Waitrose onions (medium-sized), halved and finely sliced
3 cloves garlic, sliced
5 thyme sprigs, plus extra to serve
About 50g pimiento-stuffed green olives, roughly chopped
1. Prepare the bread mix according to pack instructions as follows: tip the contents into a mixing bowl and rub in 25g butter until it resembles breadcrumbs. Stir in 280ml room-temperature water with a knife. Bring together in your hands to a ball, then knead for 10 minutes until smooth and elastic (dust the surface with a little flour if needed). Rinse the bowl, grease lightly and put the bread back in. Cover the top with a clean tea towel and leave to rise for 1 hour.
2. Meanwhile, heat the remaining 15g butter and the oil from the can of anchovies in a large lidded sauté pan over a medium-high heat. Add the onions, garlic and thyme; cover and sweat, stirring occasionally, for 10 minutes. Chop 2 anchovies, add to the pan and cook, uncovered, for another 20 minutes until light golden and caramelised.
3. Preheat the oven to 200ºC, gas mark 6, and lightly grease a 23cm x 33cm baking tray. Tip the dough onto a work surface and roll out to a rectangle that will fill the tray. Put the dough in the tray, spreading it to the corners.
4. Spread the onion mixture over the top of the dough (remove any woody thyme sprigs). Roughly chop the remaining anchovies and scatter over the top. Bake for 20-25 minutes until golden and risen. Cool for 15 minutes, then scatter over the olives and some extra thyme sprigs. Slice and serve with a green salad, if liked.
Cook’s tipYou can make this with a sheet of shortcrust or puff pastry instead of the bread mix. Soft goat’s cheese or a poached egg go nicely on top, too.
Typical values per serving:
This recipe was first published in October 2021.