Mix up focaccia with a rolled version packed with grilled zucchini and a simple olive tapenade. Or add your favourite filling combinations like Cherry tomatoes with fresh thyme or basil or thinly sliced potatoes with sprinkled rosemary.
- 500g white strong flour
- 2 tsp active dried yeast (check 7gms)
- 1 ½ tsp caster sugar
- 400 ml of warm water
- 2 tsp salt
- 1 tbsp olive oil (plus more for coating)
Add the dried yeast to 60ml of lukewarm water and stir through. Add the caster sugar and stir to dissolve. Set aside for 5 mins while it bubbles and froths up.
Meanwhile, add the flour and salt together in a large mixing bowl and stir through. Using a fork to mix, pour in the remainder of the water along with the frothed up yeast mixture and 1 tbsp of olive and mix through until the dough has come together in a sticky ball.
Add the dough to an electric mixer with the dough hook attached. Mix on low speed for 10 mins until the dough becomes smooth and silky. If you don’t have an electric mixture, flour a dry surface and lightly dust your hands, turn out the dough. Knead the dough using the base of your palms to stretch out the dough and fold it back on its self. Repeat the process until it becomes smooth and silky. If the dough is very sticky we found using a dough spatula makes the process much easier.
Drizzle olive oil around the sides of a large mixing bowl. Add the dough and add another little drizzle over the top of the dough ball. Cover with a tea towel and set aside to rise for 1-1 ½ hrs or until it rises to be double in size.
While the focaccia dough is rising, prepare the fillings. Thinly slice the zucchini’s into strips, grill them on medium heat until they develop light char marks, set aside.
To make a quick tapenade, add the pitted kalamata olive to a processor and blitz until they develop into a smooth paste.
Take the tea towel off the dough and give it a punch to release the excess air. Lightly flour a surface and turn the dough out, cut the dough in the thirds. Stretch out one piece of dough to a long strip, approximately 40cm long by 10-15cm wide. Use the weight of the dough to pull it out in the air by holding each end and lightly shaking and pulling it out, use your fingertips to further gently bush the dough into shape.
Drizzle over a little olive oil and spread out a spoonful of olive tapenade over the dough followed by two rows of grilled zucchini. Start gently rolling the focaccia up by folding over the dough inwards at one end until it’s completely rolled up into a thick sausage, gently pat in the sides. Gently cut the shape into two discs and place on a baking tray lined with baking paper. Sprinkle over with a pinch of sea salt. Repeat the process with the remaining 2 pieces of dough.
Bake in a hot oven at 200c degrees for 25-30 minutes, when the centre spirals of the focaccia rise then it is cooked in the centre.
Cook time: 25-30 minutes
Recipe & pics by Bonnie Coumbe | www.bonniecoumbe.com