Ingredients Jump to Instructions ↓

  1. 2/3 cup olive oil

  2. 4 Spanish onions, thinly sliced

  3. 2 cloves garlic, finely chopped

  4. 4 teaspoons thyme sprigs

  5. 1/2 red chili , seeded and finely chopped

  6. 2 cups flour

  7. 350g grape tomatoes, halved

  8. 160g small black olives, pitted

  9. 56g can anchovies in olive oil, drained, halved lengthwise

  10. Sea salt and freshly ground pepper to taste

  11. 3 minutes or until they become soft and translucent. Add

  12. 1 1/2 teaspoons salt and stir. Add garlic, chili and thyme. Reduce the heat and cook it for another

  13. 20-30 minutes or until all soft.

  14. 1 teaspoon sea salt,

  15. 1/2 cup olive oil and 3/4 cup lukewarm water in a bowl. Mix well until it forms into a dough. Knead on a flat, floured surface for 3-5 minutes or until the flour is no longer sticky. Cover it with plastic wrap and set aside for 45 minutes.

  16. Preheat the oven at 220C.

  17. 24x40cm baking paper. Fold the edges

  18. 1-2 cm to make border-like crust. Place the onions on the crust and top it with the cherry tomatoes. Bake it in the oven for 20 minutes or until the edges start to brown. Remove it from the oven and add the anchovies and olives. Bake it for another

  19. 10 more minutes or until the bottom of the pastry is golden brown. Season it with freshly ground pepper and sprinkle with thyme sprigs. Serve immediately.

  20. Photo Courtesy Of: bhamsandwich

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