- 1 country-style loaf, such as Pan Rustico
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp white wine vinegar
- 2 garlic cloves, chopped
- 500g ripe vine tomatoes
- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 2-3 tbsp chopped stoned black olives
- 8-10 anchovies (leave these out for a vegetarian version)
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- handful of basil leaves
Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
Cover the filling with the other half of the loaf and press down firmly.
Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
Unwrap and cut into thick slices.
Make it your ownMake it your own by adding flaked canned tuna, sliced hard boiled egg, roasted peppers or thinly sliced red onion.