Onions and olives focaccia

Ingredients:

Dough:

• 600 gr self rising flour
• 380 gr water
• 25 gr olive oil (+ 2 Tbsp)
• 30 gr fresh yeast
• 1 teaspoon salt

Topping:

• 2 big onions (or 450 gr)
• 40 gr olive oil
• 40 gr water
• 250 gr green olives
• salt  
• oregano

Dough

1. Mix the flour, 320 gr* of water, olive oil and yeast together in a large mixing bowl to form a soft dough (you can previously dissolve the yeast with a little of the water you are going to use).
2. Add 60 gr of water and salt.
3. Knead for about 3 minutes.
4. Put the dough in a large bowl (remember the dough needs to grow) and cover it with film. Let it grow for about 1 hour.
5. Once the dough is big enough, spread 2 Tbsp of olive oil over an oven tray. Soak your fingers in olive oil, form a ball with the dough and stretch it until it reaches the shape of the tray. 
6. Preheat the oven to 200 C.  

*Remember not to add all the water at first.

Topping

1. Dice the onions and spread them over the dough. 
2. Mix the olive oil, the water and salt together and pour it over the dough.
3. Cut the olives and spread them over the onions.
4. Sprinkle the oregano on top of the focaccia and place the tray into the oven.
5. Cook for about 30 minutes*

*My oven is very small, so I usually have to take it out after 20 minutes. The onion has to turn golden and the dough has to be done before you can take it out.

Hope you enjoy it!

Bon appetit!!

Noodles with vegetables

Ingredients:

• 1 onion
• 1 garlic clove
• leek (white part)
• red and green peppers
• mushrooms
• spinach
• 2 carrots (optional)
• noodles
• 3 Tbsp soya sauce
• olive oil
• sunflower oil 
• salt
• black pepper

1. Cook the noodles in boiler water with salt and 2 Tbsp of sunflower oil.
2. Heat olive oil in a pan over medium heat. 
3. Add the onion, garlic and leek and stir. Cook until the onions turn soft and reduce heat if necessary to keep the onions from drying out. 
4. Add the red and green peppers and carrots (previously grated). Stir occasionally.
5. When the peppers turn soft add the mushrooms (I preffer them thick, but you can cut them thin if you want) and stir occasionally. Cook them for about 5-6 minutes.
6. Add the spinach and stir until they are cooked.
7. Add salt, black pepper and the soya sauce and stir.
8. Finally add the noddles piecemeal and stir to coat with all the vegetables. 
9. Serve hot.

*You can add some gated vegan cheese once the pasta is served. I like Vio Life cheese.