Name: Stuffed focaccia
Total time: 1 h
Yield: Serves 10-12
Ingredients: olive oil; 2 sprigs rosemary, needles roughly chopped; sea salt flakes; 1/2 tsp fast-action yeast; 150g strong white bread flour; 500g strong white bread flour, plus more for dusting; 7g sachet fast-action yeast; 2 tsp fine salt; 500g spinach; 250g block cooking mozzarella, grated; 200g from a jar roasted red peppers, drained and sliced; 100g from a jar artichoke hearts, drained and sliced; 8 kalamata olives, pitted and quartered; 2 cloves garlic, finely chopped; a pinch chilli flakes, (optional)

 olive oil
2 sprigs rosemary
needles roughly chopped
sea salt flakes

BIGA

1/2 tsp fast-action yeast
150g strong white bread flour

FOCACCIA

500g strong white bread flour
plus more for dusting
7g sachet fast-action yeast
2 tsp fine salt

FILLING

500g spinach
250g block cooking mozzarella
grated
200g from a jar roasted red peppers
drained and sliced
100g from a jar artichoke hearts
drained and sliced
8 kalamata olives
pitted and quartered
2 cloves garlic
finely chopped
a pinch chilli flakes
(optional)

Method

step 1
Mix the biga ingredients together in a large bowl with 200ml warm water to make a smooth paste. Cover with clingfilm and leave overnight in the fridge.
step 2
Put the focaccia ingredients in a bowl. Add the biga, 4 tbsp olive oil, 275ml water and mix.
step 3
Tip onto a lightly floured worksurface and knead until smooth (about 10 minutes). It will be quite wet and sticky at the beginning. Put in an oiled bowl. Cover and leave for 1 hour, or until it’s doubled in size.
step 4
Cook the spinach in boiling, salted water for 1 minute, then drain and rinse under cold water. Squeeze through a clean tea towel to remove excess liquid. Roughly chop and cool.
step 5
Tip the dough onto a floured work surface, kneading briefly. Cut into two equal pieces, roll and stretch one piece onto a lightly-oiled baking sheet, so it’s 1cm thick.
step 6
Sprinkle the mozzarella over the dough, leaving a 1cm border. Add the spinach, pepper, artichoke and olives and season. Scatter over the garlic and chilli, if using.
step 7
Roll out the remaining dough to a similar size and put on top of the filling.
step 8
Seal all the way round, pulling the bottom layer over the top to stop any leaks while it’s cooking. Cover with oiled clingfilm and leave for 30 minutes. Heat the oven to 200C/fan 180C/gas 6.
step 9
Using oiled fingertips, dimple the top of the bread lightly. Drizzle over another 3 tbsp oil, the rosemary and a large pinch of salt flakes. Bake for 30-35 minutes, or until risen and golden, and it springs back when you press it. Cool for 20 minutes, then cut into squares, to serve.