Mediterranean platter recipe

Ingredients

• Sliced prosciutto, grapes, cheese, olives and cherry tomatoes
• Olive oil, balsamic vinegar
• Rocket salad
• 1/2 tsp salt
• 250 g bread flour
• 6 g packet dried yeast
• 150 ml warm water
• handful of finely chopped onion
• handful of sundried tomatoes, chopped
• 1 clove garlic, crushed
• Juice of 1 lemon
• 3 tbsp capers, chopped
• 6 anchovy fillets, chopped
• 250 g black olives, pitted
• Small bunch parsley, chopped
• Freshly ground black pepper
• 2–4 tbsp extra virgin olive oil

Method

1. Mix the salt and bread flour. Make a well, add the yeast with a little warm water and leave for 5–10 minutes until active.
2. Add most of the remaining water and knead for 8–10 minutes, adding more water only as needed. Cover and prove for 30–40 minutes.
3. Knock back the dough, knead in the onion and sun-dried tomatoes, shape it and prove again for 40–60 minutes.
4. Heat the oven to 210°C (gas 6½). Bake with steam for 30–40 minutes, until golden and hollow-sounding underneath.
5. Blend the garlic, lemon juice, capers, anchovies, olives, parsley, pepper and olive oil into a tapenade.
6. Arrange the platter ingredients and serve with the bread, tapenade, oil, balsamic vinegar and rocket.