Focaccia Puttanesca

Name: Focaccia Puttanesca
Total time: 5400 s
Yield: 4 to 6 Servings
Cuisine: British
Ingredients: 2 cups Bread Flour; 1 teaspoon Dry Yeast; 1 teaspoon Sugar; 2/3 teaspoon Salt; 1 cup Warm Water; 1 tablespoon Olive Oil *plus extra; 2 tablespoons Olive Oil; 1-2 cloves Garlic *grated OR finely chopped; 2 teaspoons Italian Mixed Herbs; Chilli Flakes OR Fresh Chilli as required; 1/2 Onion *thinly sliced; 1 handful pitted Olives *chopped; 1-2 tablespoons Capers *coarsely chopped if large; 6-8 Fillets Anchovies *chopped, add more if you like; 12 Mini Roma Tomatoes *OR grape tomatoes, Cherry Tomatoes, etc; Optional Cheese *I added 1 cup shredded Pizza Blend Cheese (Mozzarella, Cheddar and Parmesan)

Hiroko Liston @hirokoliston

Melbourne, Australia

One of my favourite Spaghetti dishes is ‘Spaghetti alla Puttanesca’. What a genius who first combined Tomatoes, Olives, Capers, Anchovies, Garlic and Chilli!!! This is my easy version of Focaccia that is covered with those fabulous ingredients. Today I added Cheese as well, but Cheese is optional.

Hiroko Liston @hirokoliston

Saved

Ingredients

90 minutes

4 to 6 Servings

2 cupsBread Flour
1 teaspoonDry Yeast
1 teaspoonSugar
2/3 teaspoonSalt
1 cupWarm Water
1 tablespoonOlive Oil *plus extra
Topping
2 tablespoonsOlive Oil
1-2 clovesGarlic *grated OR finely chopped
2 teaspoonsItalian Mixed Herbs
Chilli Flakes OR Fresh Chilli as required
1/2Onion *thinly sliced
1 handfulpitted Olives *chopped
1-2 tablespoonsCapers *coarsely chopped if large
6-8Fillets Anchovies *chopped, add more if you like
12Mini Roma Tomatoes *OR grape tomatoes, Cherry Tomatoes, etc
Optional Cheese *I added 1 cup shredded Pizza Blend Cheese (Mozzarella, Cheddar and Parmesan)

Saved

Steps

90 minutes

1

Place Bread Flour, Dry Yeast, Sugar and Salt in a large bowl, and blend well. Add Warm Water and Olive Oil, stir well using a spatula. This dough is soft and gooey. Cover and set aside in a warm place for 10 minutes.
2

After 10 minutes, wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. If the dough is too soft, use a spatula to do this. Cover and rest for 10 minutes again.
3

After 10 minutes, repeat the process. This time, you should be able to use your hand. Cover and set aside in a warm place for 30 minutes OR until doubled in size.
4

While you are waiting, prepare Topping ingredients. In a small bowl combine Olive Oil, Garlic, Italian Mixed Herbs, Chilli Flakes and Onion.
5

Grease a baking tray OR line with baking paper. I used a Swiss Roll Pan (33cm x 23cm). You can use a larger tray OR a large cake tin.
6

When the dough is ready, drizzle some Olive Oil over the dough, so that it would be easy to take it out. Place the dough on the prepared tray, and form it into a large oblong as you dimple the dough using your fingers. Make sure the dough is in even thickness. I made the dough about 1cm thick.
7

Spread the Garlic and Onion mixture, scatter other Topping ingredients evenly. You might wish to add shredded Cheese.
8

Preheat oven to 220°C. Wait until oven is hot. By then, the dough will rise more.
9

Bake for 15 to 20 minutes OR until nicely browned. Today I baked for 20 minutes. *Note: If Focaccia gets dark too quickly, lower the temperature.