Roast vegetable & Taleggio focaccia Pugliese

Name: Roast vegetable & Taleggio focaccia Pugliese
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 500 g strong white bread flour, plus extra for dusting; 1 tbsp caster sugar; 1 7g sachet easy bake dried yeast; 1 tbsp sea salt flakes; 6 tbsp extra virgin olive oil, plus extra for greasing and drizzling; 250 g leftover roasted vegetables such as potatoes, carrots and parsnips, chopped into 2cm pieces; 2 sprig/s rosemary, leaves picked; 6 clove/s garlic, bashed (unpeeled); 100 g Taleggio, cut into 2cm cubes

There is often a smattering of veg left over from Christmas dinner, not enough for a full meal but too much to eat directly out of the fridge. A bread recipe like this is a fantastic way to bulk them out, while simultaneously creating a delicious new centrepiece. Serve with cold meat, chutney and a tangy dressed salad.

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Serves8
CourseAccompaniment
Prepare35 mins
Cook30 mins
Total time1 hr 5 mins
Plusproving

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Ingredients

500g strong white bread flour, plus extra for dusting
1 tbsp caster sugar
1 7g sachet easy bake dried yeast
1 tbsp sea salt flakes
6 tbsp extra virgin olive oil, plus extra for greasing and drizzling
250g leftover roasted vegetables such as potatoes, carrots and parsnips, chopped into 2cm pieces
2 sprig/s rosemary, leaves picked
6 clove/s garlic, bashed (unpeeled)
100g Taleggio, cut into 2cm cubes

Method

In a large mixing bowl, whisk the flour with the sugar, yeast and ½ the sea salt. Make a well in the flour; pour in 280ml lukewarm water and 3 tbsp oil, then whisk the flour into the liquid with a fork until it all comes together. If it is too dry, add a splash more water. Turn out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Clean out the bowl, drizzle with a little oil, then put in the dough. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
Knock the dough out onto a clean surface. Grease a 30cm x 25cm roasting tin with 1 tbsp oil. Roll or work the dough to the same size as the tin and put it in. Toss the veg with the rosemary, garlic and a little oil; scatter over the dough with the Taleggio. Use your fingers to push in the veg and cheese, making little indentations. Sprinkle with the remaining salt and prove again for 20 minutes.
Preheat the oven to 220ºC, gas mark 7. When the dough is ready, bake for 25-30 minutes, until evenly golden and cooked through. Remove from the oven, drizzle with the remaining 2 tbsp oil and cool in the tin for 10 minutes, then transfer to a wire rack. Enjoy warm or cool. It will keep for 5 days in the fridge.