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Stuffed focaccia
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Total Time:
1 hour
Bake flavorful stuffed focaccia with layers of texture and contrasting flavors, celebrating seasonal broad beans.
Ingredients:
  • 500 g strong bread flour plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • olive oil
  • 750 g broad beans in their pods
  • 4 cloves of garlic
  • 1 bunch of fresh flat-leaf parsley (30g)
  • extra virgin olive oil
  • 50 g pecorino or Parmesan cheese
  • 1 lemon
  • 30 g fine stale breadcrumbs
Instructions:
  • In a large bowl, combine the flour and 5g of sea salt, creating a well in the center. Mix the yeast with 300ml of lukewarm water in a jug. Pour the yeast mixture into the well, gradually incorporating the flour to form a dough. Knead on a floured surface for 10 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let it rise in a warm place for 1 hour until doubled in size. While the dough rises, remove the broad beans from their pods, peel the garlic, and finely chop with the parsley leaves. Combine with 75ml of olive oil, pecorino, lemon zest, lemon juice, and season to taste. Set aside. Oil a deep baking tray and dust with breadcrumbs. Stretch the dough to fit the tray. Spread the broad bean mixture on top, fold overhanging dough, and create dips. Let it rise again. Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt and bake for 25 minutes until golden. Cool, slice, and enjoy this heavenly dish.

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