• 10g Salt
• 50g butter, softened
• 500g strong white flour
• 20g Yeast
• 300ml warm water
• 1 large onion, peeled and finely chopped
• Olive oil for frying
• 2 Red peppers, deseeded and finely chopped
• 30g fresh basil, finely chopped
You will need three terracotta flowerpots for this recipe, each 10cm in diameter and 25.5 cm high.
Add the salt and butter to the flour and rub together. Dilute the yeast in a little water and add this to the flour, then mix in enough warm water to make the dough pliable.
Knead the dough well for 5 minutes, until elasticated. Place in a bowl, cover and leave in a warm place to rest for 1 hour.
Fry the onion in a little olive oil until translucent, then set aside to cool. Pat the peppers dry on kitchen paper.
When cool, mix the onion with the peppers and basil, add to the dough and blend together.
Divide the dough into three equal pieces and shape them into balls.
Line the sides and base of the flowerpots with silicone paper. Place a ball of dough inside each pot and leave to prove for 1 hour.
Preheat oven to 200 degrees Celsius . Bake the flowerpots for 20-25 minutes.
Turn the breads out onto a wire rack to cool, then return them to the unlined flowerpots for display on your dining table.