Courgette, tomato and red onion focaccia recipe

Courgette, tomato and red onion focaccia recipe

3 ratings

Jamie Oliver says, "Light and spongy with a gorgeous crispy top, this focaccia is so easy even the kids can help you make it. We’re turning up the dial with some beautiful seasonal veg and a dollop of pesto for extra flavour. Trust me, it won’t hang around for long." See method

  • Serves 12
  • 35 mins to prepare and 25 mins to cook, plus proving
  • 176 calories / serving
  • Healthy

Ingredients

  • 7g sachet dried yeast
  • 250g strong white bread flour, plus extra for dusting
  • 250g strong wholemeal bread flour
  • extra virgin olive oil
  • 1 courgette
  • 1 red onion
  • 250g cherry vine tomatoes
  • 2 tsp pesto
Source of folate, which supports the reduction of tiredness and fatigue

Each serving contains

  • Energy

    745kj
    176kcal
    9%
  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    2g 3%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 33.1g Protein 6g Fibre 3.1g

Method

JO 155x255
  1. In a jug, tip the yeast into 325ml of lukewarm water and stir until dissolved.
  2. Combine the flours in a large mixing bowl with a good pinch of sea salt. Make a well in the middle, then pour in the bubbly yeast mixture and and mix until it just comes together into a ball of dough. Knead on a flour-dusted surface for 5 mins, or until smooth and springy. Place in a lightly oiled bowl, cover with a clean, damp tea towel and prove in a warm place for 1 hr, or until doubled in size.
  3. Grease a 30 x 25cm shallow baking tray with oil. When ready, pound the dough a few times with your fist, then stretch it out to fill the tray. Push down roughly with your fingers to create dips and wells, then drizzle over 1½ tbsp extra virgin olive oil. Cover again and prove for another 30 mins, or until the dough has doubled in size.
  4. Preheat the oven to gas 7, 220°C, fan 200°C. Slice the courgette, peel and cut the onion and halve the cherry tomatoes. Toss together on a baking tray with ½ tbsp extra virgin olive oil and a pinch of salt and black pepper.
  5. Bake the veg and focaccia on separate shelves in the oven for 25-30 mins, or until the focaccia is golden and crisp, and the veg is softened and caramelised. Carefully remove the focaccia from the tray and leave to cool slightly.
  6. Cut the focaccia in half lengthways like a giant sandwich, spread 2 tsp pesto over the base and top with the roasted veg. Pop the lid on and cut into squares.

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