Saturday, 4 November 2017

Stuffed focaccia

I've had Bread from Ciabatta to rye by Linda Collister since it was first published in 2001, and its one of those books that is a keeper.  Having made sourdough for weeks on end, I was looking for a bit of breadmaking that would be a little quicker.  That means to say I fancied a bit of baking, but had not made my preparations the previous evening.

I was taken by Linda Collister's recipe for stuffed had a spinach, chilli and anchovy filling.  However I had none of the stuffings...but was inspired by this idea.  It is rather like a stuffed pizza or is my take on the focaccia, and it is really open to so many other interpretations regarding the filling.

For the dough:
7g dried yeast, left to melt in a jug of 300g warm water.

It nestled in the bowl of 500g strong bread flour helping to warm up the flour too.  I took a few tablespoon of the flour and added it to the water to feed the yeast.  Then I draped over a tea towel over the top, and went away for a little while.

One of the things I did was roast all the little peppers which I had bought on Wednesday from one the veg stalls together with some rosemary and loads of garlic.  I love to have a few roasted pieces of garlic which I then add to things like Hummus, rather than raw garlic.

Before kneading the above, I added 3 tablespoons olive oil, a few leaves of chopped purple sage, 2 teaspoons salt and a good few twists of the pepper grinder.  The mixture needs to be quite soft and supple, so you may need to add a little more water, I did!

After it is well puffed up, after about an hour and a half.  I divided the dough into four, as I was making two stuffed focaccias.  I just stretched a piece into an oblong straight onto the parchment lined baking tray.

This one has torn leaves from the swiss chard which I have been growing for the first time this year...stems were kept back for another dish, roasted peppers olives, thyme and rosemary.  The second one had big spoonfuls of soft goat's cheese as well.

After the covers went on, they were left to prove for about 40 minutes, then brushed with oil from the roasted peppers and sprinkled with maldon salt crystals.  25 minutes at fan 210 C left us with two lovely baked focaccias.  Nicely browned on the bottom soggy bottoms wanted.

We had the one with cheese with a nice large mixed salad for our lunch...the other one went in the freezer.

Last Saturday when Mr S and I sauntered into town and walked round Wells Market, I spied some Somerset Grown Garlic, but did not get it.  Today I asked again, is this really garlic grown in Somerset?  Yes it definitely is.  I shall find out exactly which farm it is from.  Having googled it I find that there are several garlic growers in the county.  This lovely bunch of 9 huge heads of garlic cost £ it is with a small head from the supermarket as contrast.


  1. This sounds and looks most delicious Noelle. How long will it keep in the freezer? Good luck with your search for some Somerset garlic.

    1. I usually don't keep bread in the freezer for too long. I took the second one out of the freezer yesterday, and when it had thawed gave it a blast in the oven, and it was if freshly baked! I think two months is the max for optimum texture and appearance. Hope you have a go at this one Anna. I have even thought of leek, sage and cheese.