3 tsp (about 14gm)dried yeast1 kg“00” flour125 ml (½ cup)olive oil, plus extra for brushing150 gmfinely grated Parmigiano Reggiano120 gmfirm buffalo ricotta (see note) To serve:basil leavesTapenade 200 gmlarge pitted green olives, such as Bella di Cerignola½ cupcoarsely chopped flat-leaf parsley125 ml (½ cup)extra-virgin olive oil8anchovy fillets30 gmcapers in vinegar, drained and rinsed1garlic clove, coarsely chopped
Combine yeast and 750ml lukewarm water in a bowl and stand in a warm place until foamy (10 minutes). Place flour in the bowl of an electric mixer fitted with a dough hook, add yeast mixture, olive oil and 3 tsp sea salt and mix, then turn onto a lightly floured surface and knead until smooth and elastic (6-8 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (1 hour).
Meanwhile, for tapenade, process ingredients in food processor until a smooth paste forms, adding more oil if necessary. Season to taste and set aside.
Preheat oven to 250C. Place two pizza stones or heavy-based oven trays in oven. Knock back dough and divide into four, then roll out each quarter on a lightly floured surface to make four 30cm-diameter rounds. Place each on a piece of baking paper and brush with a little oil, leaving a 1cm border. Spread tapenade over bases, scatter over parmesan and ricotta and bake in batches on hot oven trays, using baking paper for support, swapping trays halfway through cooking, until bases are crisp and golden (10-15 minutes). Scatter with basil and serve immediately.
Note Buffalo ricotta is available from select delicatessens. If unavailable, substitute another firm ricotta.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.