Anchovies with hazelnut butter foccacia recipe
serves
8
Anchovies with hazelnut butter focaccia
"Focaccia can be as simple as oil and sea salt, or flavour-packed like this combo of anchovies and hazelnut butter" - Charlotte Binns-McDonald.
Ingredients (10)
- 15 anchovy fillets in oil, drained
- 1/2 cup (75g) roasted hazelnuts, half finely chopped, half chopped
- 1 small garlic clove, crushed
- 1/4 bunch lemon thyme, leaves picked, finely chopped, plus extra to serve
- 2 tsp Marsala
- 150g unsalted butter, softened
Foccacia
- 1 x 7g sachet dried yeast
- 1/2 tsp caster sugar
- 400g strong (baker’s) flour
- 1 tbs extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the focaccia, combine yeast, sugar and 400ml lukewarm water in the bowl of a stand mixer, cover and stand for 10 minutes or until frothy. Add flour and oil, and, using the hook attachment, knead for 10 minutes (the mixture will be wet). Transfer to a large greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.
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2.Preheat oven to 180°C. Grease a large baking tray and line with baking paper.
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3.Knock out air from dough with a single punch, transfer to prepared tray and shape into a large oval (it will still seem wet). Gently press anchovies over the top of the focaccia. Bake for 35 minutes or until golden and cooked through. Meanwhile, place the hazelnuts, garlic, lemon thyme, Marsala and butter in a saucepan over low heat and cook, stirring occasionally, until melted and combined. Set aside.
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4.Brush focaccia with melted hazelnut butter while hot and scatter with extra thyme to serve.
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