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
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.