zoom Stuffed foccacia
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    Stuffed focaccia

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    Stuffed focaccia

    This stuffed Italian-style bread is delicious served with salad.

    • Preparation time: 20 minutes, plus proving
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 1 large loaf


    • 2 tbsp olive oil
    • 310g jar of The Bay Tree Caramelised Peppers
    • 300g jar Total Feta in Oil and Oregano


    1. Make up the dough as in the basic recipe (see basic white bread recipe), adding 2 tablespoons olive oil to the lukewarm water. Knead as before then turn out onto a lightly floured work surface and divide the dough in half. Pat and stretch 1 piece of dough to a rectangle to fit a small roasting tin about 22cm x 30cm. Lightly oil the tin then place the dough in the tin, pressing it into the corners.
    2. Cover the dough with the contents of a 310g jar The Bay Tree Caramelised Peppers. Drain a 300g jar Total Feta in Oil and Oregano, reserving the oil, then scatter the cheese over the peppers. Press out the remaining dough to a rectangle the size of the tin, then gently press it over the peppers and cheese. Seal the edges of the 2 pieces of dough together with your fingers.
    3. Prick with a skewer or the point of a thin, sharp knife to remove any air bubbles trapped between the layers.
    4. Prove as in the basic recipe, then drizzle 2 tablespoons of the reserved feta oil over and bake in an oven preheated to 220°C, gas mark 7 for 25 minutes until golden. Turn out onto a wire rack to cool a little.

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    Cook's tips

    Serve warm or at room temperature, or freeze once it is completely cold. To reheat, thaw completely before cooking for 10-15 minutes in an oven preheated to 180°C, gas mark 4.


    Average user rating

    5 stars