Broccoli and mozzarella focaccia
- Anna Glover
Published: April 27, 2021 at 1:56 PM
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Serves 4
Easy
Total time: 2 hrs
+ Proving
0 reviews
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Overcooking broccoli really can be a thing of joy. It becomes soft, squidgy and deeply satisfying in this salty, chewy sarnie made with homemade focaccia
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Enjoy this broccoli and mozzarella for a satisfying lunch, then check out our classic focaccia recipe. Looking for more lunch inspiration? We've got plenty of inventive sandwich ideas, including the ultimate deli sandwich, veggie Reuben sandwich and coronation chicken sandwich.
Customise your sandwich by adding some fennel salami, olives, capers or a spread of soft cheese or whipped ricotta under the broccoli.
Cook’s tip: Boost your plant points
"It's really simple to up the plant foods in this recipe by layering it up with all of your deli favourites: roasted red peppers, pickles and more. Add a generous slathering of green pesto and a handful of watercress for a seriously satisfying lunch that's packed with freshness."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Broccoli focaccia recipe
Ingredients
Nutrition
-
1 large or 2 small heads broccoli
cut into florets and stem diced
-
50ml extra-virgin olive oil
-
2 long shallots
finely chopped
-
4 cloves garlic
crushed
-
a pinch (optional) dried chilli flakes
-
2-4 anchovies
finely chopped
-
½ lemon
zested and juiced
-
1 tbsp pine nuts
toasted
-
½ a small bunch basil
torn
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1 ball buffalo mozzarella
drained
FOCACCIA
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500g plain flour
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7g sachet dried fast-action yeast
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4 tbsp extra-virgin olive oil
plus a drizzle
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a large pinch sea salt flakes
Nutrition: per serving
- kcal869
- fat36.5g
- saturates9.5g
- carbs102.5g
- sugars4.2g
- fibre10.6g
- protein27.3g
- salt1.9g
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Method
-
step 1
To make the focaccia, stir the flour, yeast and 1 tsp of fine sea salt in a large bowl. Make a well in the middle and add 300-350ml warm water and 2 tbsp of the olive oil. Knead in the bowl to a shaggy dough, then transfer to a worksurface and knead until smooth. Try not to add more flour while kneading – instead use a pastry scraper or bench knife to help you bring the dough back together (but do add a light dusting if it’s getting too unworkable). Mould the dough into a ball once smooth and put in a well oiled 20cm x 30cm roasting tin. Cover and leave for 1 hour until doubled in size.
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step 2
Knock back the dough into the tray, spreading out to the corners of the tin – it should be about 1cm thick. Cover and leave for 20-40 minutes to rise again, or until you see air pockets in the dough.
-
step 3
Heat the oven to 220C/fan 200C/gas 7. Whisk the remaining 2 tbsp of oil with 1 tbsp of warm water. Press the dough with oiled fingertips to make indentations all over. Slowly drizzle over the oil mixture, so some of it pools in the dents. Scatter with a generous sprinkling of sea salt flakes. Bake for 20-25 minutes until the focaccia is golden and springs back when pressed. Leave to cool in the tin for 5-10 minutes then transfer to a cooling rack. Serve just warm (but not hot) or at room temperature.
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step 4
While the focaccia is cooling, make the broccoli filling. Steam or blanch the broccoli in boiling salted water for 6-8 minutes or until the stem is very tender when pierced with a knife. Drain well and leave to steam dry. Heat the oil in a deep frying pan over a medium heat and sizzle the shallots, garlic, chilli flakes (if using) and anchovies for 2-3 minutes or until smelling aromatic. Stir in the cooked broccoli and cook for 5-10 mins until the florets start to break down and look very soft – add a splash of water if the pan dries out too much. Season with salt, pepper, lemon zest and a squeeze of juice. Cool to room temperature.
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step 5
Cut the focaccia in half through the centre. Spoon the broccoli smash into the bread. Top with the pine nuts, basil, tear over the mozzarella and a tiny drizzle more of oil. Sandwich on the top, press down to secure and cut into four.
Try our no-knead focaccia recipe
Authors
Anna GloverSenior food editor
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