Vegetarian recipe ideas
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Mix the biga ingredients together in a large bowl with 200ml warm water to make a smooth paste. Cover with clingfilm and leave overnight in the fridge.
Put the focaccia ingredients in a bowl. Add the biga, 4 tbsp olive oil, 275ml water and mix.
Tip onto a lightly floured worksurface and knead until smooth (about 10 minutes). It will be quite wet and sticky at the beginning. Put in an oiled bowl. Cover and leave for 1 hour, or until it’s doubled in size.
Cook the spinach in boiling, salted water for 1 minute, then drain and rinse under cold water. Squeeze through a clean tea towel to remove excess liquid. Roughly chop and cool.
Tip the dough onto a floured work surface, kneading briefly. Cut into two equal pieces, roll and stretch one piece onto a lightly-oiled baking sheet, so it’s 1cm thick.
Sprinkle the mozzarella over the dough, leaving a 1cm border. Add the spinach, pepper, artichoke and olives and season. Scatter over the garlic and chilli, if using.
Roll out the remaining dough to a similar size and put on top of the filling.
Seal all the way round, pulling the bottom layer over the top to stop any leaks while it’s cooking. Cover with oiled clingfilm and leave for 30 minutes. Heat the oven to 200C/fan 180C/gas 6.
Using oiled fingertips, dimple the top of the bread lightly. Drizzle over another 3 tbsp oil, the rosemary and a large pinch of salt flakes. Bake for 30-35 minutes, or until risen and golden, and it springs back when you press it. Cool for 20 minutes, then cut into squares, to serve.
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