Our favourite foodie Blake Proud, joined Kirste and Dan to share another one of his delicious recipes!
Ingredients for Mince
- 2 tbsp olive
- 3 large cloves garlic clove minced
- 1/4 tsp chilli Flakes
- 1/4 Cup basil leaves
- 1 onion finely chopped
- 1 can of Italian diced tomatoes
- 300g Mince
Ingredients for Focaccia
- 1 tsp dry yeast
- 1 cup of warm water (extra just in case)
- 2.5 to 3 cups of flour, preferably organic
- 2 tsp fine sea salt
- Extra virgin olive oil, for greasing and drizzling
- Mix the yeast and a couple of tablespoons of warm water. Set it aside to activate until it becomes frothy. Next, add in a few tablespoons of flour and set aside again until it starts to become more bubbly and structured.
- Add in the remainder of the flour, water and salt and mix in a bowl with a spoon until it is well combined. You will need a bit of muscle or use a mixer.
- Turn it out onto a floured surface and ‘slap’ the dough turning it each time. Do this until the dough is smooth and has a slight tackiness to it. Add more flour or water if needed.
- Shape into a ball, place it in a greased bowl covered with a tea towel and leave it to rise for 2-3 hours.
- While the dough is proving add oil, onion and garlic to a pan and cook it until slightly golden. If it starts to get too dark add a splash of water and cook down until the water evaporates. Add in your mince and stir until cooked. Then add your basil and tinned tomatoes. Pop a lid on and let it cook until the Focaccia bread is ready.
- Turn your dough out gently and fold each edge toward the middle. Do this a few times until the dough becomes rigid again. Set aside to rise again.
- Once it has risen to double the size and has bubbles in it, it is time to shape the dough. Get a baking tin and line it with parchment paper. Place your dough in the tin very gently, and knead it into shape. Press dimples gently into the dough, drizzle with olive oil, rosemary and sea salt and bake at 220°C until golden on the outside.
- Cut a square of the fresh Focaccia, cut it in half. Add the tomato mince onto the bottom, along with some freshly grated parmesan cheese and basil leaves. Pop the top half of the Focaccia on and drizzle with olive oil, parmesan cheese and rosemary.