Eggs baked in tomatoes with crisp pancetta, basil and soldiers.
300 g (10 oz/2 cups) plain (all-purpose) flour, plus extra for dusting
2 tsp baking powder
2 tbsp rice bran oil
Green olive paste
60 ml olive oil
1 tsp sea salt
50 g pitted large Sicilian green olives
1 garlic clove
1/2 cup flat-leaf (Italian) parsley, chopped
?1/2 cup sliced spring onions (scallions)
For the olive paste, put the ingredients in a food processor and whiz until a smooth paste forms. Scrape into a bowl, then clean out the food processor bowl.
Put the flour and baking powder in the food processor and whiz to combine. With the motor running, add 80 ml boiling water, then 80 ml cold water. As soon as all the water has been added, turn the food processor off and scrape the dough out onto a
Knead briefly, until dough forms into a smooth ball. Cover and set aside at room temperature for about 30 minutes.
Divide the dough into four equal portions. Working one at a time, and leaving the others covered, roll out the dough on a lightly floured work surface, into a 20–25 cm circle. Spread one-quarter of the olive paste over the dough. Roll the dough up into a long, thin cigar shape, then coil the dough from one end to make a snail shape, tucking the end in. Repeat with the remaining dough and olive paste.
Now use a floured rolling pin to roll the snails into flat circles, about 15 cm across.
Preheat the barbecue hotplate to medium. (If you are cooking this bread on a grill, you will need to put it in the freezer until firm.)
Drizzle the oil over the hotplate, then sit one bread on top. Cook for 3–5 minutes on each side, turning every minute, until golden and slightly puffed. (If it starts to burn, reduce the temperature to low–medium.) Cook the remaining breads in the same way.
Serve hot, torn or cut into wedges.