Seafood focaccia

By admin
09 April 2014

A fragrant marinara topping elevates the focaccia from bread to a tasty meal.

Serves 4 Preparation: 1 hour 10 min Cooking: 11 min

DOUGH

  • 500 ml (2 c) flour
  • 5 ml (1 t) salt
  • 5 ml (1 t) sugar
  • 7 ml (1½ t) instant yeast
  • 250 ml (1 c) lukewarm water
  • 15 ml (1 T) oil

TOPPING

  • 30 ml (2 T) olive oil
  • 1 garlic clove crushed
  • 60 ml (¼ c) tomato purée
  • 5 ml (1 t) oregano, chopped, or 2 ml (½ t) dried oregano
  • 280 g marinara mix (seafood mix)
  • 6 basil leaves, torn
  • mozzarella cheese, grated

1. Dough: In a bowl mix the flour, salt, sugar and yeast with your fingertips. Combine the water and oil. Pour into the dry ingredients, mixing with a spatula as you pour.

2. Knead the dough, using your fingers and knuckles, for about 5 minutes. Transfer to a bowl, cover and place in a warm place for 1 hour or until double in volume.

3. Preheat the oven to 180 °C.

4. Topping: Heat the oil, garlic, tomato purée and oregano in a pan over medium heat, simmering for 3 minutes while stirring. Set aside.

5. Punch down the dough and divide into four equal pieces. Stretch each piece and flatten with a rolling pin or your fingers.

6. Heat a large ovenproof pan over high heat. Drop in the flattened dough pieces and heat for 3 minutes, checking that the bottom of the bread doesn’t burn.

7. Using the back of a spoon, spread the tomato mixture over the bases. Arrange the marinara mix and basil on top and add a light sprinkling of mozzarella cheese. Pop into the oven for 8 minutes or until the seafood is cooked.

- Hope Malau

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