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Fabulous
Focaccia

Try out this delicious focaccia recipe with fresh figs and aromatic rosemary sprigs. With the new COOK & FREEZE box you can bake and store the focaccia using the same container.

Ingredients
250 g strong bread flour, plus extra for dusting
20 g fine polenta or coarse semolina
Sea salt flakes
4 g dried yeast (half of a small package)
1 tsp. of sugar
165 ml lukewarm water
Extra virgin olive oil
1–2 fresh figs, sliced
2 sprigs of fresh rosemary
4–5 tbsp. grated parmesan cheese

Method
Mix the dried yeast and sugar with lukewarm water in a mixing bowl. Use a spoon to mix it well. Leave the mixture in a warm place for 5–10 min. until foamy.
Next, combine the yeast mixture, flour, 1 tbsp. of salt and 2 tbsp. of olive oil and knead gently until smooth. As the dough comes together, continue to knead for 7 to 10 minutes.
Coat the inside of the mixing bowl lightly with olive oil and cover it with a clean, damp tea towel and leave the dough to rest in a warm place for 45 min. or until it has doubled in size.
Transfer the dough to a clean and floured work surface and knead for 2–3 min. roll out the dough roughly in the same size as the COOK & FREEZE box or baking tray. Cover the bottom of the RIG-TIG COOK & FREEZE box with sprinkles of polenta. Gently place the dough in the box and stretch it to the edges using your palms. Use the fingertips to dimple the surface of the focaccia. drizzle 2 tbsp. of olive oil over the surface of the dough.

Flavorful toppings
Rub some olive oil all over the rosemary (to prevent it from burn-ing during baking), and then stud the rosemary sprigs into the dimples. Place the fig slices evenly on the dough and sprinkle with feta crumbles. cover the box with a damp tea towel and leave it to rise in a warm place for 45 min.
After 30 min., turn on the oven to 200°c/392 °f. Once the 45 min. is up, sprinkle some sea salt and 2 tbsp. of parmesan cheese on top and put the box in the oven. Bake for 20–25 min. until golden on top.
Drizzle with 1 tbsp. of olive oil to prevent the focaccia from getting dry. Then, sprinkle another 1 tbsp. of parmesan cheese on top. Cut the focaccia into small squares and serve.


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