If you're in the mood for sun-kissed Mediterranean light meals, Mike Robinson's recipe is for you...
By Mike Robinson
  • Rating:
  • Serves: 4 as a starter, 2 as a main course
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the focaccia

  • 500 g strong bread flour
  • 1 tbsp salt
  • 1 fast action dried yeast
  • dashes of extra virgin olive oil
  • 250-300 ml warm water

For the topping

  • 4 tbsp olive oil
  • 2 onions, finely sliced
  • 1 tsp caster sugar
  • 1 x 150 g can anchovy fillets
  • 40 g black olives, roughly chopped

For the salad

  • 2 plum tomatoes
  • 1/2 red onions, finely sliced
  • 30 g capers
  • 20 g olives, pitted, roughly chopped
  • 1 tbsp red wine vinegar
  • 2 tsp lemon juice
  • 1 lemon, zest only
  • 50 g goats' cheese
  • handfuls flat leaf parsley, roughly chopped


1. For the focaccia combine the flour, salt and yeast in a bowl. Add a dash of olive oil, and mix in enough water to make a soft dough.

2. Knead for about 10 minutes or until the dough is smooth and springy. Leave to rise in a warm place for 1 hour, until doubled in size.

3. For the filling, heat 1 tablespoon of the olive oil in a saucepan and soften the onions along with the sugar until they have cooked-down and are really soft - this should take about 20 minutes over a medium heat. Take the pan off the heat and leave on one side to cool. Preheat the oven to 180C/gas 4.

4. Turn the bread dough into a 1kg, well-oiled pan. Coat the top with more olive oil and cover with the cooled onions. Criss-cross with the anchovy fillets and scatter over the olives. Bake for 20 minutes, until well-risen and golden.

5. For the salad, quarter the tomatoes and transfer to a plate. In a separate bowl, combine the red onion, capers, olives and parsley with the vinegar, lemon juice and zest. Gently mix in the crumbled goat's cheese and tip the whole lot over the tomatoes. Serve the salad with hunks of warm bread.

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