Spanish flatbread with peppers & jamon
Preparation time 25mins
Cooking time 1hr 15mins
Serves 6 - 8
Tick off the ingredients as you buy them
To make the dough, place yeast, sugar and 1 cup (250ml) warm water in a bowl. Set aside in a warm place for 5 minutes or until frothy. Place flour in a stand mixer fitted with the dough hook. Add yeast mixture and 100ml Moro Primero Extra Virgin Olive Oil and knead on medium for 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour 30 minutes or until doubled in size.
Meanwhile, preheat oven grill to high. Quarter capsicums and remove seeds. Place, skin-side up, on a lined tray. Grill for 15 minutes or until blackened, remove and place in a bowl. Cover with plastic wrap and allow to steam. When cool, peel the skin and thickly slice capsicum. Set aside.
Meanwhile, heat remaining 2 tbs Moro Primero Extra Virgin Olive Oil in a frypan over medium-low heat. Add onion and 1 tsp salt and cook, stirring, for 15 minutes or until very soft. Add garlic and cook, stirring, for a further 5 minutes or until golden and caramelised. Stir in spices, anchovies, half capers and half parsley. Remove from heat and set aside to cool. Preheat oven to 200°C. Knock back dough (to remove any excess air) and press out to an 8mm-thick rectangle. Spread onion mixture over dough and bake for 25-30 minutes or until golden and cooked through. Top with capsicum, jamon, and remaining capers and parsley to serve.