Photo: Francois Oberholster
Photo: Francois Oberholster
Prep Time: 20 minutes, excluding rising time
Servings: 1 large rectangular flat bread
Cooking Time: 20-25 minutes
  • BASE -
  • 250g - flour
  • 1ml - salt
  • 5ml - sugar
  • 10g - sachet instant yeast
  • 125ml - lukewarm water
  • 60ml - olive oil
  • 2 - shallots or 1 small onion, chopped
  • 2 - cloves garlic, chopped
  • 8 - small marrows, sliced
  • 2 - red tomatoes, sliced
  • 200g - cherry tomatoes, halved
  • 1 - 50g bottle anchovy fillets
  • 125g - parmesan cheese, grated
  • - handful fresh herbs such as thyme, chopped
I love the strong flavours of this combination of ingredients; add olives if you like.

1 Prepare the dough for the base Mix the flour, salt, sugar and yeast in a mixing bowl. Add the lukewarm water and olive oil. Mix to combine, then knead for about 10 minutes until smooth and elastic. Brush some olive oil on the inside of the bowl and place the dough in it. Cover with a cloth and allow to rise until it doubles in size.

2 Knead the dough on a floured surface then roll out into a 30 x 25cm rectangle. Place it on a baking sheet and brush some olive oil over the top. Preheat the oven.

3 Arrange the shallots, garlic, marrows, tomato slices and cherry tomatoes on the dough. Season with salt, pepper and fresh herbs. Lastly, sprinkle the anchovy fillets and cheese over the top and bake for about 20-25 minutes on 220°C or until golden brown and crispy.

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April 2023

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