Recipes

Savoury Recipe

Loaded Focaccia

Prep Time: 10 minutes
Cooking time: 18-22 mins
Total Time: Around 4.5 hours

Product Used

Extra Virgin Avocado Oil

Ingredients

Focaccia
– 1/3 cup Grove Extra Virgin Avocado Oil for dough
– 8 x tbsp Grove Extra Virgin Avocado Oil (4 for pan / 4 for topping)
– 6 cups all-purpose flour
– 1 tsp salt
– 3 tsp active dry yeast
– 2 tbsp honey
– 4 x sprigs fresh rosemary
– 1 tsp sea salt to season on top of the dough
– 1 tsp mixed herbs to season the top of the dough
– 2 tsp dried mixed herbs

Toppings
– 1 x punnet of cherry tomatoes
– 3 x cups of rocket
– 1 x packet Parma ham (or meat of choice)
– 1 x tbsp Grove Extra Virgin Avocado Oil to mix through the salad mix
– 1/3 cup mixed seeds

Method

Begin by adding honey to 2 cups of lukewarm water, and mix well until dissolved. Add yeast, mix well, and set aside for 12 minutes to double in size.
In a large mixing bowl, sift in your flour and salt. Mix well, then pour the yeast mixture into the flour with 1 tablespoon of avocado oil.
Cover the bowl with clingfilm, a towel, and set it aside in a warm area of your house for 3 hours until it doubles in size.
When your first rise is completed, remove the cling film and towel. With well-oiled hands, scrape down the sides of the bowl.
Using the ‘pick and fold’ method, start to build your dough. Pivot the bowl between 8-10 times while folding the dough on itself. Place the clingfilm and towel back over the bowl and leave for 15 minutes to let the gluten relax.
In a large pan (23cm x 33cm), line with baking paper and using 4 tbsp Avo EV oil, brush the pan to cover the bottom and all sides.
Pour the dough into the pan, using your hands or a spoon to slightly stretch it into the corners. Cover with a towel and leave to rise for 45 minutes.
Remove the towel and add mixed herbs and fresh rosemary sprigs. Drizzle with 4 tbsp Avocado EV oil.
With your hands, dimple the dough and place it in the oven at 220°C for 18-22 minutes until golden brown and cooked through.
Once ready, remove and let cool for 15 minutes.
While your bread is cooling, get creative with your toppings. For this recipe, we used cherry tomatoes mixed with rocket and a drizzle of Avocado oil, topped with slices of Parma ham and sprinkle with mixed seeds.
Season with salt and pepper and serve!