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Picnic Focaccia

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  • Prep: 20m
  • Cook: 20m
  • Serves: 4

Forget the assembly line for sandwiches, pile the toppings onto an enriched olive oil bread before baking. It’s easy to pack up and take to a picnic. You can mix up the toppings and use any antipasti you like.

Method

  1. Mix 2 tsp of sea salt, the olive oil and warm water in a jug. Stir to dissolve the salt.
  2. Add the flour and yeast to a mixing bowl, and add the water mix.
  3. Knead in the bowl for a few minutes to bring together then tip out onto a lightly floured work surface and knead for 8-10 minutes until smooth and elastic. Alternatively, mix in a stand mixer with the dough hook for 4-6 minutes until smooth.
  4. Put into a clean, oiled bowl, and cover with a shower cap or tea towel. Leave to rise in a warm place for 1 hour or until doubled in size.
  5. Oil the base and sides of a small roasting in about 20cm x 30cm in size. Tip the dough into the tray and spread out to the corners with your hands. Leave to rise again for 30 minutes, covered.
  6. Heat the oven to 220C, 200C fan/gas 7. With oiled fingers, poke holes into the risen dough to create small pockets – press into the corners of the tin again, as it will be easier to shape now the gluten has relaxed.
  7. Slice the potatoes, artichokes and tomatoes into thin slices. Tear the olives in half. Spoon over dollops of the pesto, then position the antipasti over the top of the focaccia.
  8. Drizzle with a little more oil and sprinkle over the remaining teaspoon of sea salt. Bake for 30-35 minutes until golden and the potatoes are lightly crisp.
  9. Leave to cool in the tin for 5-10 minutes then transfer to a wire rack to cool completely. Wrap in foil and pack up for the picnic, serve with more olive oil and balsamic vinegar for dunking.

Recipe and image: Marriage's Flour

Ingredients

All to be sourced organic where possible

  • INGREDIENTS
  • 500g (plus more for dusting) Marriage’s Very Strong White Canadian Bread Flour
  • 7g sachet dried fast action yeast
  • 300ml warm water
  • 4 tbsp (plus more for greasing/drizzling) extra virgin olive oil
  • 3 tsp sea salt flakes
  • 4-6 (cooked) small new potatoes
  • 4 artichokes in olive oil
  • 4 sundried tomatoes
  • 10 Duchy Organic black pitted olives
  • 4 tsp pesto
  • YOU’LL ALSO NEED
  • Mixing bowl
  • Shower cap or tea towel
  • Small roasting tin – approximately 20cm x 30cm

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