Okay, I know this summer is a bit of dampener, especially compared to the Sizzler of 2018,  but that’s no reason we can’t all get together with our friends for feasting in the garden.  Or in the living room, looking out at the garden…

So I thought I’d post our recipe for Stuffed Focaccia here.  It’s dead easy to make, and only takes 2 hours from mixing the dough to pulling it out of the oven.

Stuffed Foccacia
500g organic white bread flour
350g tepid water
5g instant yeast
10g salt
60g olive oil
1 Tbsp chopped fresh rosemary
1 Tbsp minced fresh garlic

Filling
Pesto / kalamata olives / chorizo / pepperoni /mozzarella / other tasty bits from the fridge

Method
Weigh flour, salt, yeast, rosemary and garlic into a medium sized bowl. Mix together.  Add water and olive oil. Mix into a soft, wet dough. Knead in the bowl, pulling the dough upwards until it stretches twice as high as the beginning. Cover and leave to rise in a warm place for 1 hour. Pour the dough onto a baking sheet lined with oiled baking paper. Spread out the dough with oily fingers. Spread pesto onto one half of the dough, leaving 2cm margin. Add fillings. Lift the paper to help you fold the dough in half. Cut with scissors, as per photo, and decorate with halved tomatoes and sea salt. Leave to prove for 30 minutes. Bake at 190 C for 25 minutes. Brush with olive oil and decorate with fresh basil leaves. Enjoy!

For more recipes like this, check out our e-book,  Party Breads!  (£1.99 on Amazon)