• 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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