- For the focaccia:
- 250g pack ciabatta bread mix (we used Wright’s)
- 1tbsp olive oil, plus extra to drizzle
- 100g caramelised onions (from a jar)
- 2 fresh figs, quartered
- 75g soft goats’ cheese
- For the green olive tapenade:
- 2 garlic cloves, peeled
- juice and grated zest of 1 lemon
- 2tbsp non-pareille capers
- 6 anchovy fillets in olive oil, drained
- 400g pitted green olives, drained
- 100ml extra virgin olive oil
Mix the ciabatta dough according to the pack instructions, adding 1tbsp olive oil, then bring the dough together with your hands and form into a ball. Knead for 10 minutes on a floured surface, until smooth and elastic.
Transfer to a large, clean, oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour. When the dough has doubled in size, remove from the bowl; knead on a floured surface for 5 minutes, to knock the air out of it.
Heat the oven to 200C, gas 6. Roll out the dough into a rough circle just under 2cm thick and transfer to an oiled baking tray. Cover loosely with clingfilm and leave in a warm place to prove for 20 minutes, until the dough has puffed up slightly again. Press your fingertips into the dough to form indentations, scatter over the onions, figs and goats’ cheese. Bake on the top shelf of the oven for 25 minutes, until golden. Tap the base – if it sounds hollow, it’s cooked.
To make the tapenade, put everything except the oil into a food processor and whizz until chunky. Slowly add the olive oil on pulse. You don’t want a purée but a chunky paste. Serve the focaccia with the tapenade and slow roasted tomatoes.