The Domestic

Nduja focaccia

Makes 1 large focaccia You will need:

• 500g strong bread flour, plus a little extra for dusting

• Sea salt

• 1 x 7g sachet of dried yeast • 300ml lukewarm water • 2 tablespoons olive oil, plus extra for oiling the bowl and tray • 200g nduja

• 200g pistachios, chopped

• 30g parsley, chopped

• 2 cloves garlic, crushed

• 50g Parmesan, grated

• 1 lemon, zest and juice

• 30g polenta

1

Put the strong bread flour and a pinch of the sea salt into a large bowl. In a jug, mix the dried yeast into the lukewarm water, leave it for a few minutes, then gradually pour the water and yeast mixture into the bowl, stirring and bringing in the flour from the outside to form a dough. Knead the dough for 10 minutes on a flour-dusted surface. Place the kneaded dough in a lightly oiled bowl, cover it with a clean, damp tea towel, and leave it to prove in a warm place for 1 hour, or until it has doubled in size.

2

Preheat the oven to 220°C, 425°F, Gas 7. For the filling, crumble the nduja into a bowl and add the chopped pistachios, the chopped parsley, the olive oil, the crushed garlic, the grated Parmesan, the lemon zest and the lemon juice.

3

Lightly oil a deep 30cm x 40cm oven tray, and dust with the polenta. Roll out the dough until it is twice the size of the tray. Drape half the dough into the tray, cover it with the filling, and fold the rest of the dough over. Drizzle with olive oil, sprinkle with sea salt, then, at regular intervals, push down the surface with your thumb to create dips in the dough. Cover the dough and leave it to prove until it has doubled in size again. Bake for 25 minutes until golden.