- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 30 minutes plus 1 hour 30 minutes proving
- Effort: medium
- 1 head cavolo nero
- 4 jerusalem artichoke
- squeeze lemon juice
- 300 g strong white bread flour, plus extra for dusting
- 1 x 7 g sachet fast action yeast
- 150 ml warm water
- extra virgin olive oil, for drizzling
1. Remove the tough stalks from the cavolo nero and then roughly chop the leaves. Blanch in a pan of boiling salted water for 2-3 minutes, or until tender, then drain, squeezing out as much excess moisture as possible. Finely chop and set aside to cool.
2. Peel and slice the Jerusalem artichokes, storing the pieces in a bowl of cold water and lemon juice to prevent them from browning.
3. Sift the flour and salt into a large mixing bowl and add the fast action yeast and a splash of olive oil. Make a well in the centre and slowly mix in the warm water until the mixture comes together to form a dough. Turn out onto a floured work surface and knead for 4-5 minutes until smooth, then form the dough into a ball and place into an oiled bowl to prove for 40 minutes to one hour, or until doubled in size.
4. Shape the dough into a large rectangle, flattening it out. Place the chopped cavolo nero over one half of the dough, then fold over the other half to cover. Transfer to an oiled baking tray.
5. Season the dough with salt and drizzle with plenty of extra virgin olive oil. Scatter over the sliced artichokes, then cover the dough with oiled cling film and set aside to rest for 30 minutes, or until the dough has puffed up again.
6. Preheat the oven to 220C/200C fan/gas 8.
7. Remove the cling film and make dimples in the dough with the tip of your finger. Drizzle with a bit more olive oil and sprinkle over more salt, then bake for 20 minutes, or until golden-brown.
8. Remove the focaccia from the oven and set aside to cool for a few minutes before serving.
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