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Christmas Focaccia

Recipe

Serves: 8 | Prep time: 2 hour 45 minutes | Cooking time: 35 minutes

  Starter

Ingredients

  • 500g Strong Bread Flour
  • 1 sachet/ 7g Instant Yeast
  • 480ml Lukewarm Water
  • ½ tbsp Sugar
  • 1 tsp Sea Salt Flakes
  • 2 tbsp Olive Oil
  • 2 chopped sprigs Fresh Rosemary, stems removed

For the toppings:

  • 6 Pigs in Blankets
  • 3 tbsp Stuffing, made up as per the pack instructions
  • 4 tsp Cranberry Sauce

To serve:

  • 2 sprigs Fresh Rosemary
  • Sea Salt

  

Method

  1. Take a large bowl and combine the flour, sugar and salt, stir well. Take a jug and mix the yeast with the water and allow this to sit for a few minutes.
  2. Pour this into the bowl and mix with a wooden spoon to form a smooth wet dough. Allow this to prove for 15 minutes in a warm room.
  3. Stretch and fold the dough, adding the chopped rosemary, repeating the stretch/fold process 10 times. Allow this to prove again for 15 minutes, then stretch and fold again 10 times.
  4. Cover and allow this to prove for 1 hour.
  5. Preheat the oven to 200c/180c fan.
  6. Line a large baking tin with parchment and brush this well with olive oil. Scoop the dough into the tin, dimple using your fingers and allow this to prove for 1 hour covered.
  7. Place the pigs in blankets on the top and scatter over the stuffing, then bake for 25 minutes.
  8. After 25 minutes add the cranberry sauce and rosemary and then cook for a further 10 minutes until the top is crispy.
  9. Sprinkle with salt and serve whilst warm.