Italy meets Greece in this Mediterranean fusion focaccia!
The toppings of salty halloumi, fragrant herbs and aromatic seeds turn this bread into a meal in its own right, especially if you serve it in wedges with a summery Greek salad on the side.
George
Series 12
Serves:
6
Difficulty:
Easy
Hands-On Time:
20 mins, plus rising
Baking Time:
25 mins
- Ingredients
- Method
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Method
Step 1
Tip the flour, mahlab and dried mint into a stand mixer fitted with the dough hook. Add the yeast and salt to opposite sides of the bowl and mix to combine. Add the oil and water and mix on low speed to combine. Increase the speed to medium and knead for about 5 minutes, until you have a smooth, sticky, elastic dough.
Step 2
Turn out the dough onto a lightly oiled work surface, quickly shape it into a ball and place it in an oiled bowl. Cover and leave to rise for about 1 hour, until doubled in size.
Step 3
Tip the dough into the oiled baking tray and press it to the edges (don’t worry if it doesn’t completely make it into the corners). Cover and prove for 1 hour, or until risen to twice its height.
Step 4
Heat the oven to 240°C/220°C fan/475°F/Gas 8.
Step 5
Add the toppings. Drizzle the oil over the dough and gently press your fingertips firmly all over the surface to create dimples. Scatter over the onion, halloumi, olives, herbs, and nigella and sesame seeds, gently pressing the toppings into the dimples. Sprinkle with sea-salt flakes to taste.
Step 6
Bake the focaccia for 20–25 minutes, until puffed up and golden brown. Serve warm or at room temperature.
