Ingredients – serves 6

For the focaccia:

• 500 g strong flour
• 7 g dried yeast
• 1 heaped tsp salt
• 25 ml olive oil
• 325 ml tepid water

For the focaccia topping:

• 400 g Brussels sprouts, cut in half
• 2 red onions, thinly sliced
• 200 g gorgonzala cheese, sliced
• 20g Parmesan cheese, shaved
• 75 streaky bacon
• 20 cl crème fraîche
• 2 tablespoons olive oil
• balsamic vinegar
• black pepper & salt

Method

Make the focaccia dough:

• Put the flour into a large bowl, add the yeast and salt. Gradually pour in the olive oil and tepid water while stirring.
• Bring the dough together with your hands, tip onto a floured work surface and knead for about 10 minutes until it’s smooth and springs back when you pushed it with a finger.
• Oil the large bowl, put the dough back inside and cover with cling film.
• Leave to rise for 1 hour until the dough has doubled in size.
• When risen, tip the dough onto a floured work surface, divide in two and roll out each portion into a large rectangle.
• Slip on a baking trays covered with baking parchment, cover with cling film and leave to rise for 30 minutes.

Make the focaccia topping:

• Heat oven to 240C/fan 220C/gas 9.
• Warm 1 tabelspoon of olive oil in a pan and tip in the Brussels sprouts. Sautée for 10 minutes on a medium heat. Set aside.
• Heat 1 tablespoon of olive oil in the pan. Add the onions and a pinch of salt. Toss to combine. Cook for 10 minutes on a medium heat, stirring occasionally, until the onions are soft and caramelised.
• Spread a layer of crème fraîche on the 2 risen focaccia.
• Devide the caramelised onion and sautéed Brussels sprouts evenly between the 2 focaccia.
• Top with the slices of gorgonzola cheese, shaved Parmesan cheese and streaky bacon.
• Bake for 20 minutes, until golden and risen.
• Remove from the oven, season to taste and drizzle with balsamic vinegar.