recipes
Focaccia a la Maltese`
Serves:
2011-11-15
Ingredients
- 500g plain flour
- 1 sachet (11g) dried yeast
- 1/2 tsp salt
- 300ml warm water
- 2 tbsp olive oil
- Extra flour
Toppings
- 2 peppered Gozo cheeslets
- 6 sun-dried tomatoes, sliced
- 1 Maltese sausage
- 1 tub bigilla
- 10 black olives
- 1 red onion, sliced
- Fresh basil leaves
Method
Prepare the focaccia dough and leave to prove. Meanwhile, grease a 14inch, round baking tray. Prepare the Maltese sausage by boiling it in some hot water for 3 minutes. Leave to cool and slice up thickly. When the dough has risen, knock it back and roll it out to the size of the baking tray. Place in the baking tray. Push in your fingers to make indentations in the focaccia, and then spread out the bigilla all over the pizza. Arrange on top the olives, sliced onion, sun-dried tomatoes and sliced sausage .Drizzle well with olive oil and season well with fresh pepper and salt. Leave to prove for 20 minutes, before baking in the oven at 200`c, for about 35 minutes. Tear up the basil leaves and sprinkle over the focaccia.
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