Spaghetti Alla
Puttanesca
with
Rosmary & Sea Salt Focaccia 

By Chef Sofia Gallo

For 2 People
30 Mins / 2 Days
Allergens: Egg, Gluten

Utensils & Essentials

KitchenAid Stand Mixer with Pasta Roller and Spaghetti Cutter attachments, frying pan, saucepan, KitchenAid Bread Bowl with Lid, baking tray.
Allergens: Egg & Gluten

Please Note: for best results with this focaccia bread recipe, the dough must be proved for at least 4 hours, preferably overnight. Begin making the focaccia dough the day before you plan on eating your meal.

Ingredients:
For the pasta dough:
  • 200g semolina flour
  • 2 eggs
For the pasta sauce:
  • 200g tomato passata
  • 75g kalamata olives
  • 1 tbsp capers
  • 2 tbsp chilli oil
  • 25g fresh parsley
  • 1 garlic clove
  • 20g salt (not included)
For the focaccia bread:
  • 300g bread flour
  • 300g 00 flour
  • 2 tsp fast action yeast
  •  1 1/2 tsp caster sugar
  • 1 bunch rosemary
  • 40ml olive oil (not included)
  • 15g fine sea salt (not included)
  • 535ml lukewarm water (not included)

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How to make

Rosemary & Seasalt Focaccia Bread
Add the two bread flours, yeast and the sugar to the KitchenAid Stand Mixer's bowl and mix them together gently using the dough hook attachment.
Start pouring in 535ml water and 20ml olive oil, mixing to combine. You should have a very wet and sticky dough – add 15g salt to this, then leave for 15 minutes to activate.
Cover the mixing bowl with cling film and leave to rest in the fridge overnight, or for at least 4 hours.
Once proved, take the dough out of the fridge and allow it to reach room temperature. Whilst it warms, prepare a clean oven tray by coating it in a layer of olive oil all over the bottom and sides.
With the help of gravity, let the focaccia dough pour from the mixing bowl to the oven tray, then drizzle a little olive oil on top.  Cover in cling film again letting it rest and prove for a second time. Depending on the temperature, this will expand to the corners of the tray in approximately 1 to 2 hours.
Once ready, drizzle a little more olive oil over the top and use your fingers to poke divots into it, making sure it is evenly spread over the baking tray. Dampen the rosemary sprigs lightly, then sprinkle the top of the dough with sea salt flakes and a light covering of flour on the top and bake for 30 min in a preheated oven at 180 C / Gas mark 7.
It will be cooked once golden brown on top. Serve smothered in butter or dipped in olive oil and balsamic.

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How to make

Spaghetti Alla Puttanesca
For the pasta dough, place your semolina flour and eggs in the KitchenAid Stand Mixer bowl and combine first with the flat beater, then finish with the hook attachment adding some water if necessary. Set your dough aside to rest.
Heat your saucepan and add the olive oil. Once this is hot, crush your garlic cloves and add them to the pan with the chopped capers and pitted olives. Sautée for few minutes and then add the tomato passata and sliced pitted olives. Season with salt and allow to simmer on a low heat.
Whilst the sauce is cooking, knead, roll out and cut your spaghetti. Use the flat roller to thickness 4 increasing the number one by one. Once you have reached the desired thickness, use the spaghetti cutter and cut your pasta dough sheets.
Cook in salted water for 5-6 minutes for al dente results. Drain the pasta and place in the frying pan with the sauce and combine.
Serve, topped with the freshly chopped parsley and chilli oil. Enjoy.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.