Broccoli and mozzarella focaccia
Overcooking broccoli really can be a thing of joy. It becomes soft, squidgy and deeply satisfying in this salty, chewy sarnie made with homemade focaccia
Loaded olive, tomato and pepper focaccia
Serves 12
Easy
Prep:
Cook:
plus rising and proving
Soft, fluffy squares of salty focaccia, topped with plump green olives, red onion and cherry tomatoes
Skip to ingredients
- 750g strong bread flour
- 4 tsp fast-action dried yeast
- 5 tbsp extra-virgin olive oilplus extra for brushing and drizzling
- tin of Fragata stoneless Manzanilla olives stuffed with piquillo pepperssome cut in half
- 3 piquillo peppers from a jartorn
- ½ red onioncut into slim wedges
- 12 cherry tomatoes
- few sprigs of rosemarytossed in a little olive oil
- sea salt flakes
Nutrition: per serving
- kcal307
- fat8g
- saturates1g
- carbs48g
- sugars1g
- fibre2g
- protein8g
- salt1.4g
Method
step 1
Mix together the flour, yeast and 2 tsp of fine sea salt in a bowl. Add 3 tbsp of oil and 600ml of water, and mix to a soft sticky dough.
step 2
Knead the dough by lifting up the edges and folding it back over itself. After 5 mins the dough will become slightly less sticky and more uniform.
step 3
Cover with a kitchen towel and leave for 2 hrs in a warm spot to rise.
step 4
Gently punch down the dough then repeat the kneading process for 2 mins.
step 5
Oil a 33cm x 24cm baking tin with 1 tbsp of oil then tip in the dough and gently stretch until it fills the tin. Cover and leave to prove for 1 hr.
step 6
Heat the oven to 220C/200C fan/gas 7. Drizzle over 1 tbsp of oil then dimple the focaccia all over using your fingers. Scatter over the olives, vegetables and herbs, pushing gently into the dough.
step 7
Brush the top of the vegetables with oil then drizzle more oil all over the focaccia.
step 8
Bake for 5 mins then turn down the oven to 200C/180C fan/gas 6. Cook for 30 mins until risen and golden. Drizzle with a little more oil, cover loosely with foil and cool for 20 mins before scattering over sea salt flakes and slicing.
