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Published 07/05/2026
1:5
Serves 10
Medium

Stuffed focaccia

Inspired by sun-drenched Mediterranean flavours, our stuffed focaccia is bursting with plump olives, prosciutto, Manchego and sweet tomatoes.

Baked in our cast iron casserole dish until crisp and golden on top, yet soft and airy within, it’s made for tearing and sharing.

What you'll need...

  • 500g strong white bread flour
  • 1 tsp salt
  • 10g instant dried yeast
  • 400ml tepid water
  • 50ml extra virgin olive oil for the dough

For the filling

  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 100g prosciutto
  • 150g Manchego cheese, cubed

For the topping

  • 1 small red onion, quartered then halved
  • Handful of mixed olives
  • 10 cherry tomatoes, halved
  • A few sprigs of fresh rosemary
  • 3-4 tbsp extra virgin olive oil and water
  • Flaky sea salt

Method

  1. Stir the yeast into the tepid water and leave for 10 minutes. Tip the flour into a bowl and add the salt; make a well in the centre and pour in the yeast mixture. Use your hand to bring everything together into a dough. Knead briefly, then add the olive oil and knead again until smooth.

  2. Cover and leave in a warm place for 30–40 minutes until risen. Carefully slide your hands underneath one edge, lift it up and fold into the centre. Turn the bowl a quarter turn and repeat. Do this four times so all sides have been folded in. Flip the dough over, cover and return to a warm spot. Repeat this folding process every 30–40 minutes, four times in total.

  3. Heat the oven to 240°C/220°C fan/gas 7.  Lightly grease a 28cm shallow cast iron casserole dish. Lay out a sheet of baking paper, roughly double the width of the dish.

  4. Transfer the dough onto the baking paper, then gently stretch it to double the width of the roasting dish.

  1. Mix the tomato paste, balsamic vinegar and sugar, then spread over one half of the dough. Add the filling ingredients, leaving a small border. Fold the dough over to enclose, press the edges to seal. Trim the excess paper, then lift the dough into the casserole dish. Cover and allow to rest for 15 minutes.

  2. Mix 3-4 tbsp each of olive oil and water in a small bowl. Dip clean fingers into the mix and press into the surface of the dough to create lots of dimples. Drizzle the remaining oil and water over the surface, ensuring it gets into each dimple. 

  3. Scatter over the toppings and finish with sea salt. Bake for 20–25 minutes until golden and crisp. Remove from the tin after 5 minutes, then cool slightly before slicing and serving.

Shop the tools you will need

Secondary image for image of Cast Iron Casserole Dish Stone 28cm / 3.9L Shallow Main image for image of Cast Iron Casserole Dish Stone 28cm / 3.9L Shallow

£65.00 £52.00

Secondary image for image of Premium Glass Digital Scales Black Main image for image of Premium Glass Digital Scales Black

£19.00

Secondary image for image of Glass Mixing Bowl with Lid 27.5cm Main image for image of Glass Mixing Bowl with Lid 27.5cm

£15.00

Secondary image for image of Professional X50 Contour Bread Knife 25cm / 10in Main image for image of Professional X50 Contour Bread Knife 25cm / 10in

£34.00

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