Ingredients

• 750g/1lb 10oz strong white flour
• plus extra for dusting
• 2 tsp salt
• 425ml/15fl oz lukewarm water
• 7g sachet dried yeast
• 4 tbsp olive oil
• plus extra for greasing
• 4 garlic cloves
• very finely chopped
• 1 red onion
• thinly sliced
• handful pitted black olives
• 3 tbsp olive oil
• 3 garlic cloves
• crushed
• 3 anchovy fillets
• 2 x 400g tins plum tomatoes
• drained
• 60g/2¼oz black olives
• preferably oil-cured
• pitted
• 2 tbsp capers
• pinch dried red chilli flakes
• 450g/1lb linguine
• small handful fresh parsley or basil
• roughly chopped
• to garnish
• salt and freshly ground black pepper

Directions

• For the focaccia
• put the flour and salt in a large bowl and make a well in the middle. Mix the lukewarm water with the yeast and 2 tablespoons oil in another bowl. Leave to stand for 10 minutes
• then slowly combine the liquid with the flour until a dough forms. Turn the dough out onto a floured surface and knead for 4–5 minutes
• until smooth and elastic. Lightly oil a clean mixing bowl and place the dough in it. Cover and leave to prove for 45 minutes–1 hour
• or until doubled in size. Punch down the dough and knead for a further 2–3 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Halve the dough and shape each half into a flat rectangle
• then put them on two lightly oiled baking trays. In a bowl
• mix the garlic with the remaining 2 tablespoons oil and spread over the dough. Make indents all over the dough with your thumb
• then press in the onions and olives. Bake for 15–20 minutes
• or until golden and firm.
• Meanwhile
• make the pasta puttanesca. Warm 2 tablespoons oil in a frying pan over a medium–low heat. Add the garlic and anchovies and fry until the garlic is slightly golden. Crush the tomatoes with a fork or your hands and add to the pan. Stir in a pinch of black pepper and cook over a medium–high heat for 10 minutes
• or until the tomatoes break down and create a sauce. Stir in the olives
• capers and chilli flakes and simmer for 10 minutes.
• Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain quickly
• retaining a little of the cooking water
• and toss the pasta and retained water with the sauce and remaining 1 tablespoon oil. Season with salt and pepper.
• To serve
• place the pasta in the centre of a shallow bowl and garnish with parsley or basil. Enjoy with the focaccia.