Possum’s Recipe Book

Cheese-filled Focaccia with Mixed Salad Leaves

Serves 4-6

3 ½ cups plain flour
1tsp sea salt
1/3 cup olive oil
1 cup water
300g brie cheese – melt with 1tbsp milk
 
Method
Pre-heat oven to 200C (Fan)
 
Oil a 20 X 30 cm baking tray.
Sift the flour and salt into a large glass bowl and make a well in the centre.
Pour in ¼ cup of oil and enough water to make a fairly soft dough.
Divide in half and shape into 2 balls, cover with a clean cloth.
Set aside for 15mins.
Roll both pieces of dough out to fit the pan.
Place one in the pan and cover with the melted cheese, leaving a 1cm boarder.
Cover with the other piece of dough and seal with edges.
Brush with the remaining oil and sprinkle with salt.
Bake for 20mins or lightly browned.
 
Serve warm with mixed leaf salad. 

Cooks note: recipe inspired by 'Italianissimo Regional Italian Dishes'.
This unleavened focaccia comes from Recco, near Genoa.
Try other fillings such as champignons or ham.