Parsnip focaccia
Focaccia is a traditional Italian flatbread. Adding parsnip seems like a rogue move, but the result is really tasty; it adds moisture and a welcome blast of earthy sweetness. This is a great recipe to make at the weekend; start it in the morning and it’ll be ready to put in the oven for lunch or your evening meal.
Ingredients
- 500g strong white bread flour
- 8g fast acting yeast
- 2 tsp fine salt
- Extra virgin olive oil
- 1 parsnip, peeled & grated
- 1 tsp, capers
- 1 tbsp, black olives
- 1 sprig rosemary
Method
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Step 1
Measure out the flour into a mixing bowl. Add the yeast and stir, then stir in the salt. Make a well in the middle and add 2 tablespoons of olive oil. Slowly pour in about 350ml of warm tap water and use a fork to bring it together into a dough. It should be a wet dough but not too sticky. Tip out onto a floured surface and knead for roughly 10 minutes. If it’s too sticky, add more flour by dusting the surface and kneading it through. Put the dough back in the mixing bowl, cover with a tea towel and leave somewhere warm for about 2 hours until it’s roughly doubled in size.
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Step 2
Pour the dough onto a floured surface and scatter the grated parsnip on top of the dough and gently work it in until it’s fully incorporated.
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Step 3
Line a 25-35cm tin with greaseproof paper. Pour roughly 2 tablespoons of olive oil onto the paper. Put the dough in the tray and push it out to the edges using your hands. Cover with a tea towel and rest for 1 hour.
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Step 4
Preheat oven to 220°C/Gas 7. Scatter the capers, olives and rosemary on top of the dough and push your fingers in and out of the dough, moving them around to cover the whole area, to make the classic ‘dimples’ on top. Place in the oven for 25 minutes until beautifully crispy and golden on top.
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Step 5
Remove from oven and drizzle with olive oil and flaked sea salt. Serve warm for the best results.