Broccoli and mozzarella focaccia

Overcooking broccoli really can be a thing of joy. It becomes soft, squidgy and deeply satisfying in this salty, chewy sarnie. Customise it by adding some fennel salami, olives, capers or a spread of soft cheese or whipped ricotta under the broccoli.

2 HOURS + PROVING | SERVES 4 | EASY

broccoli 1 large or 2 small heads, cut into florets and stem diced

extra-virgin olive oil 50ml

shallots 2 long, finely chopped

garlic 4 cloves, crushed

dried chilli flakes a pinch (optional)

anchovies 2-4, finely chopped

lemon ½, zested and juiced

pine nuts 1 tbsp, toasted

basil 1/2 a small bunch, torn

buffalo mozzarella 1 ball, drained

FOCACCIA

plain flour 500g

dried fast-action yeast 7g sachet

extra-virgin olive oil 4 tbsp, plus a drizzle

sea salt flakes a large pinch

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.

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.

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.

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.

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.

PER SERVING 869 kcals | fat 36.5G saturates 9.5G | carbs 102.5G | sugars 4.2G fibre 10.6G | protein 27.3G | salt 1.9G