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
- 500g cake flour
- 30ml salt
- 2 x 10g instant yeast
- 40ml olive oil
- 400ml warm water
- 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
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.
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.
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.
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.
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.
Sprinkle with the salt and pierce the rosemary into the dough.
Bake until golden, about 1 hour. Serve while still hot.