When in lockdown, carry on and bake, I say…
Follow along for some great Stay At Home delicious recipes during these crazy times.
The filling in this focaccia recipe can be adjusted to whatever you may have in your pantry or fridge. Extremely versatile, you can substitute the sun-dried tomatoes for olives and the rocket for spinach or herbs. You could also add cold meats or melting cheese as well. Be creative, and carry on and bake…
Time: 30 mins prep
2 hours rising
25 minutes baking
500g Tipo 00 flour or strong bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
I tsp sugar
¼ cup Pecorino cheese, grated
Place the flour with a pinch of salt in a large bowl and make a well in the centre.
Mix the yeast in 300ml lukewarm water and add the sugar. Keep aside until the yeast has activated and is frothy.
Add the yeast mix to the well in the flour and stir to combine.
Turn out dough onto a floured surface and knead for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth and keep in a warm area to prove for an hour or doubled in size.
Turn dough out onto a lightly floured surface and knead out for a few minutes. Separate dough into two portions.
Combine the sun-dried tomatoes, rocket and grated pecorino cheese in a small bowl. Add a dash of olive oil, season and set aside.
Roll out and use your hands to shape one portion into an oval shape and place onto a baking tray lined with baking paper. Drizzle focaccia with olive oil and place olives firmly into the focaccia with a sprinkle of sea salt and some torn basil leaves on top.
Roll out the other portion of dough enough to be able to fold over the focaccia into a half moon shape. When you have a large oval shape, place the combined sun-dried tomatoes, rocket, pecorino cheese mixture onto one half of the focaccia, leaving a 5cm edge. Fold over the dough to create the half-moon/ calzone shaped focaccia, and pinch together the edges so the filling does not fall out. Drizzle the top with olive oil and a sprinkle of sea salt and place on the baking tray.
Cover the focaccias with the damp tea towel once again and leave aside for another hour to rise.
Preheat oven to 220°C. Place focaccias into hot oven and bake for 25 minutes or until golden brown.