Ingredients

• 275g (10oz) strong plain flour
• pinch of salt
• pinch of sugar
• 3.5g easy blend dried yeast
• 30ml (2tbsp) garlic olive oil
• 2 red onions cut into small wedges
• 2 cloves garlic, chopped
• 400g (14oz) baby spinach leaves
• pinch of nutmeg
• 30ml (2tbsp) fresh chopped herbs
• 1/4 red pepper, cored, deseeded and chopped
• 45ml (3tbsp) green olive, coriander and lemon tapenade
• 175g (6oz) goats cheese, crumbled
• Pine nuts for topping

Tools

• Kmix kitchen machine

Method

1. Sift the flour and salt into the bowl and add the yeast, 150ml (1/4pt) warm water and 15ml (1tbsp) of the olive oil. Fit dough hook and knead on speed min for 1 minute, until a soft dough forms. Continue blending on speed 2 for 2 minutes, until well kneaded.
2. Remove the bowl and store in a warm place. Cover with lightly oiled clear-film and leave for about 1-2 hours, until well risen and doubled in size. Lightly oil a baking sheet.
3. Meanwhile heat the remaining oil in a pan and cook the onions for 5-10 minutes, until softened. Stir in the garlic. Remove from the heat and set aside. Rinse spinach and cook in a large pan for 2-4 minutes, stirring occasionally, until wilted. Drain thoroughly and then stir in nutmeg.
4. Preheat oven to 200°C, 400°F, Gas Mark 6. Fit bowl and add herbs and peppers. Fit the dough hook and knead on speed 2 for 2 minutes, until well combined. Turn the dough out onto a lightly floured surface and roll out to 30 x 23cm (12 x 9in) rectangle. Place on the baking sheet.
5. Spread over the tapenade, top with onions, spinach leaves, goats cheese and pine nuts. Bake for 25-30 minutes, until golden and cheese is melted. Serve immediately.

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