Dill, pickle & Smoked Chilli PB Focaccia

Name: Dill, pickle & Smoked Chilli PB Focaccia
Prep time: PT25 MINS PLUS 1 HOUR 45 MINS PROVING TIME.
Cook time: PT20 MINS
Yield: 12
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Baking Comfort Food Feed A Crowd Savoury Smoked Chilli

Focaccia has to be one of our favourite breads, but this version packed with dill, pickles and Smoked Chilli peanut butter is a seriously good twist on a classic. Enjoy just as it is, or slice it up and slather with more Smoked Chilli PB and top with a punchy, sharp cheese for a seriously satisfying sandwich.

Prep 25 mins plus 1 hour 45 mins proving time.

Cook 20 mins

Serves 12

Equipment Needed

2 x large mixing bowls, 25x35cm baking tin, spatula, tea towel, measuring scales, measuring spoons, sharp knife

Ingredients

500g strong bread flour, plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil plus extra for the tin
350-400ml lukewarm water
1 tsp flaky sea salt
handful cornichons
6-8 tsps Smoked Chilli Peanut Butter
few sprigs dill

Method

1.) Tip the flour into a large mixing bowl. Add the yeast to one side and the fine salt to the other, then give everything a good mix.

2.) Make a well in the middle of the flour and add the olive oil and most of the lukewarm water. Gradually mix everything together, adding a little more water as needed, until you have a soft, slightly sticky dough. You might not need all the water, so take it slowly!

3.) Lightly flour your work surface and tip out the dough, scraping any bits left in the bowl. Knead for 5-10 minutes until the dough feels soft, smooth and less sticky. Pop it into a clean bowl, cover with a tea towel and leave somewhere warm for around 1 hour, or until it has doubled in size.

4.) Lightly oil a shallow rectangular baking tin (25 × 35cm). Tip the risen dough onto your work surface and gently stretch it out to fit the tin. Cover again with a tea towel and leave to prove for another 35-45 minutes until lovely and puffy.

5.) Preheat your oven to 220°C/200°C fan. Using your fingertips, gently press dimples all over the dough. These little pockets are perfect for holding all those delicious toppings!

6.) Mix together the olive oil, water and flaky salt, then drizzle evenly over the dough. Slice the cornichons and poke them into the dimples, followed by little dollops of Smoked Chilli PB. Finish by gently pressing small sprigs of fresh dill into the dough.

7.) Pop your focaccia into the oven for around 20 minutes, or until beautifully golden and cooked through. As soon as it comes out of the oven, drizzle over another 1-2 tablespoons of olive oil and scatter over a few extra sprigs of fresh dill. Cut into squares and serve warm or cold - it's delicious either way!