Focaccia rolled and filled with mozzarella, basil and olives

Focaccia rolled and filled with mozzarella, basil and olives recipe

Focaccia is an Italian flat bread typically eaten as a snack at home, in the street and in bars. The shape and ingredients used differ from region to region. This is a great way to serve the traditional focaccia, rolled instead of flat, and you can get creative with different fillings. 

Focaccia rolled and filled with mozzarella, basil and olives

Serves: Makes 1 focaccia
Cooking Time: 3 hrs 30 mins, including rising time

Ingredients

  • Dough

  • 500g cake flour
  • 30ml salt
  • 2 x 10g instant yeast
  • 40ml olive oil
  • 400ml warm water
  • Filling

  • 80ml olive oil
  • 2 garlic cloves, finely chopped
  • 125g black pitted olives, halved
  • 50ml fresh basil
  • 200g mozzarella, grated
  • 15ml Maldon salt
  • 4 rosemary sprigs, stems removed

Instructions

1

Mix the flour and salt together in a large bowl. Sprinkle in the yeast and make a well in the centre. Add the olive oil and water, and mix with your hands to incorporate all the ingredients.

2

Turn the dough onto a lightly floured surface. Knead to form a soft, sticky dough, about 5 minutes. Put the dough in a clean bowl and cover with a kitchen towel. Leave in a warm place to rise until double in size, about 2 hours.

3

Knock back and leave to rest for 10 minutes. Shape the dough into a rectangle and cover with a kitchen towel. Leave for 10 minutes.

4

Mix 40ml of the olive oil and garlic together and drizzle all over the dough. Spread with the olives, basil and mozzarella and roll quite loosely, like a Swiss roll.

5

Place the filled focaccia on a baking sheet. Mix together the remaining olive oil and 20ml water. Brush all over the top. Preheat the oven to 200°C.

6

Sprinkle with the salt and pierce the rosemary into the dough.

7

Bake until golden, about 1 hour. Serve while still hot.

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