Green olive dip with rosemary crispbread
- 09.03.2017
- 306
Kickstart the festivities with zesty olive dip and aromatic rosemary flatbreads.
Recipe «Green olive dip with rosemary crispbread» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 360g jar pitted Sicilian olives, drained, 40g slivered almonds, toasted, 3 anchovy fillets, drained, finely chopped, 2 garlic cloves, finely chopped, 2 tbsp chopped fresh continental parsley , 1 tbsp finely grated lemon rind, 125ml extra virgin olive oil, 20g finely grated parmesan , Extra virgin olive oil, extra, 140g semolina, 115g plain flour, 2 tsp chopped fresh rosemary, 1 tsp baking powder, 1/2 tsp salt, 125ml warm water, 60ml olive oil.
Ingredients:
- 360g jar pitted Sicilian olives, drained
- 40g slivered almonds, toasted
- 3 anchovy fillets, drained, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp chopped fresh continental parsley
- 1 tbsp finely grated lemon rind
- 125ml extra virgin olive oil
- 20g finely grated parmesan
- Extra virgin olive oil, extra
- 140g semolina
- 115g plain flour
- 2 tsp chopped fresh rosemary
- 1 tsp baking powder
- 1/2 tsp salt
- 125ml warm water
- 60ml olive oil
- Olive oil, extra, to brush
- Sea salt flakes, to sprinkle
- Chopped fresh rosemary, extra, to sprinkle
Instructions
- Process the olives, almonds, anchovy, garlic, parsley, lemon rind and 2 tablespoons oil in a food processor until coarsely chopped. Transfer to a bowl. Stir in remaining oil and parmesan. Season with pepper. Cover. Place in fridge overnight to develop the flavours.
- To make the rosemary crispbread, preheat oven to 230°C. Whisk the semolina, flour, rosemary, baking powder and salt in a bowl until well combined. Make a well in the centre. Add water and oil. Use a wooden spoon to stir until dough comes together.
- Turn the dough onto a lightly floured surface. Knead for 1 minute or until smooth. Divide into 3 even pieces. Cover with a clean tea towel to prevent them drying out.
- Roll 1 dough portion into an oval, about 38cm long and 18cm wide. Carefully transfer to a large baking tray. Brush with extra oil. Sprinkle with sea salt and extra rosemary. Bake for 8-10 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat, in 2 more batches, with the remaining dough.
- Bring the dip to room temperature and drizzle over extra oil. Serve with the rosemary crispbread.