for 1 bread

Liquid

2 bunch	basil, roughly chopped
50 g	baby spinach, roughly chopped
30 g	anchovy fillets, rinsed, drained
4 dl	water

Dough

600 g	half-white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
140 g	dried tomatoes in oil drained, halved
50 g	pine nuts
1 tbsp	liquid honey

How it's done

Liquid

Place the basil in a measuring cup along with all the other ingredients up to and including the water, puree (yields approx. 500 ml).

Dough

Mix the flour, salt and yeast in a bowl. Add the tomatoes, pine nuts, honey and liquid, mix. Knead into a moist dough using the dough hook on a food processor for approx. 5 mins. With wet hands, fold all four sides of the dough into the middle. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, shape the dough into a ball. Cut a sheet of baking paper to the same size as the bread, place the bread on it, dust lightly with flour. Cover and leave to rise again for approx. 30 mins.

To bake

Place the cooking pot incl. lid in the lower half of the oven. Preheat the oven to 240 °C. Score the bread as desired and place it in the hot cooking pot with the baking paper. Cover and bake for approx. 30 mins. Remove the lid and bake for a further 20 mins. Remove from the oven, leave to cool on a rack.

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