Grilled brinjal, pine nut and anchovy bubble bread
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- Abigail Donnelly
- 4
- Easy
- Dairy free Fat conscious
- 45 minutes
- 25 minutes
- Simonsig Chenin Blanc 2010
Ingredients
- 1 x 10 g sachet yeast
- 1¼ cups tepid water
- A pinch of salt
- 550 g bread flour
- 2 small brinjals, sliced lengthways
- 3 T olive oil
- Sea salt and freshly ground black pepper
- 4 anchovy fillets, torn
- 2 cloves garlic, crushed
- 12 green olives, pitted
- 2 T pine nuts, toasted
Cooking Instructions
Preheat the oven to 180°C. Dissolve the yeast in the tepid water and add the salt. Mix in the bread flour and knead to form a dough – add more flour if the dough feels too sticky.
Knead for 15 minutes then form into a smooth, round ball. Transfer to a clean bowl and cover. Leave to prove in a warm place for 30 minutes or until doubled in size.
Knock down and roll out the dough into your desired shape. Transfer to a greased baking tray and bake for 15 to 20 minutes, or until golden.
Meanwhile, toss the sliced brinjal in 2 T olive oil, season to taste and fry in a smoking-hot pan until charred on both sides.
Arrange on the baked bread, along with the torn anchovies, crushed garlic, pitted green olives and toasted pine nuts. Drizzle with olive oil and add a crack of black pepper before finishing off in the oven for 5 minutes.
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