GREEN OLIVE, LEMON AND OREGANO LABNE

 GREEN OLIVE, LEMON AND OREGANO LABNE

An easy, make ahead starter or 'nibbles' plate. I added oven dried tomatoes to the top and increased the amount of olives. 

The olives need to be in quite large chunks - eg 1 olive in quarters or sixths.

INGREDIENTS

1KG FARMERS UNION GREEK STYLE NATURAL YOGURT

• 
  
• ⅓ CUP (80G) FINELY CHOPPED PITTED GREEN SICILIAN OLIVES
• 
  
• 2 TEASPOONS FINELY GRATED LEMON RIND
• 
  
• ¼ TEASPOON TABLE SALT
• 
  
• ⅓ CUP (80ML) EXTRA VIRGIN OLIVE OIL
• 
  
• ⅓ CUP (5G) OREGANO LEAVES
• 
  
• 1 TABLESPOON SHREDDED LEMON RIND, EXTRA
• 
  
• 1 TEASPOON ROUGHLY CRACKED BLACK PEPPER
• FLATBREAD OR CRACKERS, TO SERVE

METHOD

1. Line a colander with fine muslin or a clean cloth.
2. Place the yogurt, olives, lemon rind and salt in a bowl and mix until well combined. Pour into the prepared muslin, gather the edges to enclose and use kitchen string to secure.
3. Place over a deep bowl and refrigerate for 24–72 hours or until the labne is as firm as you would like.
4. Discard the drained liquid.
5. Remove the labne from the muslin and place on a serving plate. Using the back of a spoon, flatten the labne.
6. Heat the oil in a large frying pan over medium heat for 2 minutes or until the oil is hot. Add the oregano, extra lemon rind and pepper and cook for 30 seconds or until the oregano and lemon rind are crisp. Set aside to cool.
7. Spoon the oil, oregano and lemon rind over the labne and serve with flatbreads or crackers. Serves 6–8 as a starter

No-Knead Focaccia Bread

 No-Knead Focaccia Bread

This bread is incredibly easy to make. It just involves a bit of preparation in advance. the recipe says to make up the yeast starter and  mixture (steps 1 and 2) the night before, but it works just as well making it several hours (at least 4) in advance of when you wan the bread.

Ingredients

Yeast starter: 

¼ cup semolina 

½ tsp instant dry yeast 

80ml warm water

Bread Mix

3 cups plain flour (tipo 00 flour or high grade)

1 tsp sea salt 

320ml warm water 

2 tbsp extra virgin olive oil, plus extra to drizzle 

Topping

Sea salt 

and

¼ cup crispy fried shallots 

1 tsp chilli flakes (optional) 

or 

rosemary and thyme

olives 

or 

cherry tomatoes

 

Steps

1. To make the yeast starter, combine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.

2. Combine the flour and salt in a very large bowl. Make a well in the centre. Add the semolina mixture, 320ml water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise. 

3. Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.  

4. Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil. Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.  

5. Preheat oven to 230°C/450°F. 

6. Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough. Sprinkle with sea salt, crispy shallots and chilli flakes, if using. Bake for 15-20 mins or until the bread is golden and sounds hollow when you tap it.