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Recipe Ingredients
450g (3 cups) Anchor Bread & Pizza Plain Flour
300ml warm water
2 tsp (7g/1 sachet) dried yeast
1 tsp honey
1 1/2 tbs olive oil
Olive oil, to grease
240g (1 cup) fresh ricotta
Sea salt, to sprinkle
Filling
2 tbs olive oil
4 (about 750g) red onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbs red wine vinegar
2 tsp brown sugar
2 tsp chopped fresh thyme
2 (about 200g) bought roasted red capsicums, thinly sliced
55g (1/3 cup) pitted kalamata olives, thinly sliced
2 tbs shredded fresh basil
Recipe Method
To make the filling, heat the oil in a frying pan over low heat. Add the onion and season with salt. Cook, stirring occasionally, for 20 minutes or until slightly caramelized. Add the garlic and cook for 1 minute. Add the vinegar, sugar and thyme, and cook, stirring occasionally, for 10 minutes. Remove from heat and stir in the capsicum. Set aside to cool. Stir in the olives and basil.
Meanwhile, combine 75g (1/2 cup) of the flour with water, yeast and honey in a bowl. Set aside for 10 minutes or until frothy.
Combine remaining flour and a pinch of salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until well combined. Use your hands to bring dough together in the bowl.
Brush a large clean bowl with oil to lightly grease. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the greased bowl and turn to coat. Cover with plastic wrap or a damp tea towel and set aside in a warm, drought-free place for 1 hour or until the dough has doubled in size.
Preheat oven to 230°C. Brush 2 baking trays with oil to grease. Divide dough into 6 equal portions. Cover with a damp tea towel.
Roll out 1 portion of dough onto a lightly floured surface to a 15cm-diameter disc. Place on 1 prepared tray. Brush with oil. Spread one-sixth of the onion mixture over half the disc, leaving a 1cm-wide border. Sprinkle with one-sixth of the ricotta. Fold in half to enclose the filling. Press the edges together to seal. Repeat, in 5 more batches, with remaining dough, onion mixture and ricotta to make 6 calzone. Brush with oil and sprinkle with sea salt.
Bake for 15-20 minutes or until crisp and golden. Serve.
