50 mins plus proving
Not Too Tricky
serves 10
About the recipe
Focaccia is my absolute favourite Italian flatbread. I’ve topped this one with rosemary and garlic, then stuffed it with pesto, griddled veggies and mozzarella for off-the-charts flavour.
Ingredients
1kg strong bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
50g natural yoghurt
1 tablespoon runny honey
olive oil
1 bulb of garlic
5 sprigs of rosemary
extra virgin olive oil
1 aubergine
2 courgettes
2 Romano peppers
4 tablespoons green pesto (homemade if possible)
2 x 150g balls of buffalo mozzarella cheese
1 handful of fresh basil leaves
Method
- Put the flour and 1 level teaspoon of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 700ml of lukewarm water, stir in the yoghurt and the honey, and leave for a few minutes.
- Gradually pour the mixture into the well, stirring and bringing in the flour from the outside to form a dough.
- Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Shape into a ball, place in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, separate and lightly crush the unpeeled garlic cloves, then bash in a pestle and mortar with the rosemary and a pinch of salt to release the flavours. Add 2 tablespoons of extra virgin olive oil and mix together.
- Lightly oil a deep baking tray (30cm x 40cm). Tip in the dough, pull and stretch it out to fill the tray, then use your fingers to gently push down and create lots of dips and wells. Drizzle with the flavoured oil, then cover the tray with a clean damp tea towel and prove again in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 220°C/425°F/gas 7. Very carefully – to keep the air in the dough – transfer the tray to the oven and bake for 25 minutes, or until golden and cooked through, then remove from the tray and leave to cool slightly.
- Meanwhile, make your stuffing. Trim and cut the aubergine and courgettes into 8 lengthways, deseed the peppers and cut into quarters lengthways. Place a griddle pan on a high heat, then add the aubergine, courgettes and peppers, and cook for 5 to 10 minutes, or until nicely charred.
- Once cooked, remove the veggies to a large bowl with 1 tablespoon of extra virgin olive oil, season with salt and black pepper and toss to combine.
- Cut the focaccia in half lengthways like a giant sandwich, spread the pesto over the base and top with the griddled veg. Drain and tear over the mozzarella, drizzle with olive oil and scatter over the basil leaves, then pop the lid on, slice up and tuck in. Delicious served with a green salad.
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