Focaccia and anchoiade

A Mediterranean inspired meal: vegetables with anchoiade and focaccia. Anchoiade is a sauce/dressing/dip made from anchovies, garlic, olive oil and a splash of vinegar. It is perfect as a dip or dressing for all kinds of vegetables. It worked great with the broccoli, cauliflower and haricot verts I served it with, but would also be delicious with asparagus, radishes, cucumber, fennel and potatoes.You could also serve it as part of an antipasto platter with other dips, vegetables, bread, crackers, cheese, sliced meat and other snacks.
As with all simple dishes, it is very important to use the best ingredients you can get. The sauce will taste of the anchovies and the olive oil, so the ones you use should be tasty, or you have a sauce that is not very nice.
The focaccia is simple to make, delicious and perfect to mop up any leftover sauce. As a bonus: rising and baking bread make your house smell delicious. The bread is also great for making sandwiches.

Anchoiade
From Rick Stein’s French Odyssey

1 tin anchovy fillets in olive oil (50 gram)
1 garlic clove, roughly chopped
1/2 tsp red wine vinegar
150 ml olive oil (you can use less)
Optional: freshly ground black pepper

Place the anchovies with their oil and the garlic in a mortar and pound with the pestle. Add the vinegar and oil gradually until an emulsified sauce has formed. Alternatively, use a food processor to get a smoother finish. Serve immediately with your vegetables of choice and the focaccia.

Focaccia
Adapted from Marie Claire De Ultieme Keuken

225 g flour
225 g pasta flour
1/4 tsp salt
1 packet dried yeast (7 gram)
1 tsp sugar
250 ml lukewarm water
3 tbsp olive oil

1 tbsp olive oil
1 tsp coarse sea salt

Mix flour, pasta flour, salt, yeast and sugar in a large bowl. Make a well in the middle, pour in the water and olive oil. Use a fork or a wooden spoon to mix everything until a rough dough is formed. Tip it out onto a work bench and knead for about 10-15 minutes, until smooth and elastic. Form it into a ball, place in a greased bowl and cover with cling film. Leave to rise for about 1 hour (or until the dough has doubled) on a warm spot.
Preheat the oven to 200C. Oil a baking tin. Knock back the risen dough and knead it a few times. Put it in the baking tin, press it until it covers the whole tin and use your fingers to make indentations in the dough. Brush with olive oil and sprinkle with the sea salt. Cover with cling film and leave to rise for another 20 minutes on a warm spot.
After rising, place the tin in the preheated oven and bake for 20 minutes, or until the focaccia is golden and cooked (sounds hollow when you tap the bottom). Leave to cool on a rack and serve warm or completely cooled. Serve the same day, it doesn’t keep well.

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