Focaccia with Tenderstem® broccoli, olives, tomatoes and onions
Method
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Place the flour, salt, yeast, olive oil and three quarters of the water in a large bowl and mix together to form a dough. Continue to add the water, a little at a time, until you have a soft and wet dough – you may need a little more or less to get the right consistency (it should be wetter than a standard bread dough).
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Drizzle some olive oil onto a work surface, tip out the dough and knead for 5-10 minutes until smooth, soft and pliable. Transfer to a large, oiled bowl, cover with a tea towel and leave in a warm place until doubled in size, usually about 1 hour.
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Line a large baking tray with non-stick baking paper and brush with a little oil. Tip the risen dough out onto the tray and gently flatten it, so it fills the whole tin, making sure it’s pushed into the corners. Place into a large plastic bag (make sure the top of the dough doesn’t touch the bag) and leave in a warm place to double in size, again around 1 hour.
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Preheat the oven to 220°C/fan 200°C/gas 7.
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Remove the tray from the bag and make dimples in the dough with your fingertips. Decorate with the Tenderstem broccoli, tomatoes, onion slices and olives, pushing the vegetables gently into the dough. This can be done in a pattern if you like. Brush well with olive oil, sprinkle with sea salt and bake in the middle of the oven for 20 minutes or until golden, covering with foil for the last 5 minutes or so if the vegetables are browning too much.
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Leave to cool in the tin, then cut into chunks to serve.
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