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
Ingredients:
500g Tipo 00 flour or strong bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
I tsp sugar
Salt
Olives
Olive oil
Basil
Sundried tomatoes
Handful rocket
¼ cup Pecorino cheese, grated
Method:
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.
It looks divine. All my favourite ingredients. Lyn
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Thanks lovely 😍
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Mmm, delicious. I can almost smell how good they are.
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I love when the house smells of delights like this 🥰
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I’m with you Lorelle, carry on and bake. It makes all right with the world!
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❤️
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This looks fabulous! Great for sharing 🙂 🙂
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Thanks Jo. X
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Oh yum Lorelle, these look great. We’re going to bake some camp damper from home tomorrow. 🙂
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Sounds great Miriam. Enjoy. X
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Splendid! Everyone is trying home cooking now 😃 I’m thinking of baking cheese cake in my air fryer next.
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Oh wow. Sounds interesting Edwin. I don’t have an air fryer, so that sounds quite intriguing.
Hope you are well 😊
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I’m fine. Thanks!
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yummy. love to bake
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Same here Bree. Hope you guys are well. X
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doing ok….xx
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👍🏼❤️
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Tooooo much delicious! And I SO agree …. you can never have too much baking and just now the therapy it provides is exactly what is needed xx
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👍🏼❤️
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A wonderful combination of flavours…very nice I am hungry now…Stay safe and well 🙂 xx
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Thanks so much Carol. You too. ❤️
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It is impossible to say no to a good focaccia like this! Very nice! I hope you are well.
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Very true.
Thank you Alida.
Yes, we are well. Hope you guys are too.
Buona Pasqua 🐣❤️
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Looks yummy! I ❤️ focaccia and bread-a bit too much! I’ve had to give my baking away so I don’t eat it all myself. Stuffed focaccia is especially yummy-and you can almost call it a vegetable right? Buona Pasqua and stay safe! Ciao, Cristina
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Buona Pasqua Cristina. 🐣❤️
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I am just drooling here, Lorelle! Fabulous looking bakes – I wanna make me some now!
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Thanks lovely 😊
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I would love to make these things but I have never had any luck with dried yeast. I don’t know if it is the humidity here or I kill the yeast? It also has a flavour to it. I used to use compressed yeast years ago successfully, but can’t source that any longer.
This recipe looks so delicous. Where do you get your bread flour from?
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Oh really! That’s interesting about the humidity 😮 I have never used fresh yeast, always dry.
Some of the continental supermarkets have the 00 flour or strong bread flour. Plain flour is still ok though. And that’s if you can find it these days on the shelf!
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Well, that is a point. It is hard enough to obtain normal flour. Thanks for the tip on continental supermarkets. I will check them out.
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Your focaccia looks so light and airy! Definitely will try!
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Thanks Stella 😊
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So tempting and I love them !
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Thank you Nisha. X
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Looks so good Lorelle! Thanks for sharing your recipe. I make focaccia and other breads too 🙂 I’ve been looking forward to your new posts. Hope everything is all right at your end?
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Hi Amor
All well here. We are still in heavy lockdown in our State despite the low COVID numbers. I have taken a break from writing since all this started. We are eagerly waiting to get back to some sort of normal again.
I hope you guys are all well. Xx
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So nice to hear from you Lorelle. Yes I hear about Victoria, hope it gets better there soon. Take care. 🙂
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