Roasted focaccia bread

Ingredients

300g strong bread flour, plus extra for dusting 

1 tsp table salt 

30ml Filippo Berio classic olive oil, plus 30ml for drizzling 

7g Angel instant dried yeast 

1 tbsp flat-leaf parsley, finely chopped 

1 tbsp rosemary, finely chopped 

10g roasted smoked garlic  

1 red pepper 

1 red onion, thinly sliced 

1/2 courgette 

1 tsp flaky sea salt 

4 basil leaves 

2 tbsp honey, for drizzling

Method

Mix together the flour and table salt in a bowl.

In a jug, combine 150ml tepid water with the olive oil and yeast and mix together. Make a well in the flour and pour the liquid into the well. Mix to form a soft dough that leaves the sides of the bowl. Knead for 7–10 minutes, until smooth, using a stand mixer fitted with a dough hook. 

Lightly grease the inside of a bowl with oil, place the dough in it and cover the bowl with lightly oiled clingfilm. Leave to rise in a warm place until the dough has doubled in size 

Once the dough has risen, add the chopped herbs to the bowl and knead them through the dough. 

Turn out the dough onto a floured work surface and roll it out into a large rectangle. 

Roast the peppers, cherry tomatoes and the onion, courgette and two-thirds of the olive oil, with a good sprinkling of salt and pepper. Remove once coloured.  

Press into the dough and place on a well-floured baking tray shaped like a heart, cover loosely with oiled clingfilm and leave in a warm place to prove for 30 minutes. Sprinkle with salt and some olive oil. 

While the dough is proving, preheat the oven to 220°C with a heavy baking tray inside. After 20 minutes, drizzle the remaining olive oil on the tray and place it back in the oven 

Carefully remove the hot, oiled tray from the oven and slide the proved dough onto it. Turn the oven down to 210°C and bake for 15 minutes. Remove from the oven, top with the basil leaves and drizzle with the honey and return to the oven for a further 10 minutes.

Remove from the oven and leave to cool slightly before serving  

Ingredients

450g unsalted butter, softened 

1 tbsp smoked paprika 

1 tbsp fennel seeds 

1 tsp sea salt 

2 tbsps chives, finely chopped 

2 tbsps thyme, finely chopped 

1 tbsp dried oregano 

1 tsp Filippo Berio truffle olive oil 

Method

In a mixing bowl, combine all ingredients, and mash together. 

Put butter on parchment paper or into plastic wrap, wrap it up, and form into a log shape. 

Chill in refrigerator or freezer until it sets.  

Method

Serve the tear and share focaccia with truffle butter, sprinkled with sea salt and dips of Filippo Berio extra virgin olive oil and gran cru balsamic vinegar.