Fantastic focaccia

Smoked Cheese & Onion Stromboli

Ingredients (Serves 8)

◆ 1 quantity classic focaccia dough

◆ 100g onion chutney

◆ 75g cooked sliced red onions

◆ 150g smoked mozzarella, grated

◆ 1tbsp finely chopped rosemary

◆ 3tbsp olive oil

◆ Thinly sliced red onion and trimmed spring onions to decorate

◆ Rosemary, to garnish

1 Make up, knead and prove the bread dough as described in the classic focaccia recipe which you’ll find on the facing page.

2 Preheat oven to 200°C, Fan Oven 180°C, Gas Mark 6. On an unfloured surface, roll and stretch the dough to form a rough rectangle 38 x 25cm and leave to rest for 10min.

3 Spread with chutney and sprinkle with onions, cheese and rosemary. From one of the shorter sides, fold over one third of the dough, and then fold over again. Transfer to a lined baking tray. Use a skewer to press right through the dough to make several holes all over. Brush with 2tbsp oil.

4 Arrange the red onion on top and brush with oil. Bake for about 40min. Lay spring onions on top, brush with oil and continue to cook for at least 20min to cook the dough right through. Cool for 10min before transferring to a wire rack. Best served warm garnished with rosemary.

Grape, Sage & Blue Cheese Buns

(Makes 8)

Make up focaccia dough as opposite, using fresh sage and adding 115g finely crumbled blue cheese. After proving, divide into 8 pieces and shape into 10cm rounds. Arrange on lined baking trays, cover and leave to double in size. Indent, brush with oil and decorate with slices of red grape, halved black grapes and fresh sage. Brush with oil and bake for 20-25 minutes until risen and golden. Best served warm.

Classic Focaccia

Ingredients (Serves 8)

◆ 500g strong white bread flour

◆ 1 x 7g sachet easy blend dried yeast

◆ 1tbsp finely chopped thyme or rosemary leaves

◆ 1½tsp salt + extra for seasoning

◆ 6tbsp olive oil

◆ Mini peppers, black olives, cherry tomatoes, sprouting broccoli and asparagus, to decorate

◆ Fresh thyme to garnish

1 Mix the flour, yeast, herb and salt in a large bowl. Make a well in the centre and add 3tbsp oil. Gradually work in 275-300ml lukewarm water to make a soft and slightly sticky dough.

2 Turn on to the work surface and knead for 10 minutes until smooth, soft and elastic.

3