Focaccia Pie

This focaccia pie is not something I would have thought to make without Random Recipes and so I have Dom at Belleau Kitchen for thank for it.  The challenge this month was to randomly select a recipe from a book that contained summery, happy, healthy recipes.   Now most of my books are in storage as we are moving house soon but I did have a book by Lindy Wildsmith called Sunny Days & Easy Living and although I did not select the book randomly, I did follow the rules faithfully in picking the recipe.

In fact, when flicking through the recipe book before, I hadn’t looked at it properly and thought it was just a big sandwich and so ignored it.  How wrong was I.   It is actually a pie made with 3 layers of focaccia bread with a different filling between each layer.  It’s a funny cross between a pie, a pizza and a sandwich.

Overall it was a success.  Using the breadmaker to make the dough meant that it was really easy and although I needed to begin making it quite a while before eating it, each stage did not take long.   It’s the type of recipe you could make at the weekends, maybe for lunch on a Saturday, probably not something you’d want to make in the evening after work.   The three layers of focaccia meant you could have 2 different layers of filling, which was nice, although I found that the middle layer of bread was a little soft in places and I might actually prefer to just use two layers and one layer of filling in future.  It would be like a focaccia pasty.   I liked the flavours of the layers I’d chosen, but I would use a stronger cheese next time instead of mozzarella or maybe in addition to the mozzarella – I think a little feta crumbled into it would be lovely. I just like to taste my cheese a little more.

foccacia pie half (500x251)

Ingredients for the Dough – Serves 6-8

300g strong white flour

300g semolina

7g dried yeast

10g sea salt

5 tbsp extra virgin olive oil + some for oiling the bowl and brushing on the bread

300ml lukewarm water

Ingredients for the Filling – You can vary this

3 bell peppers, sliced

Handful of fresh parsley

1 clove garlic, crushed

Black pepper

3 tomatoes

6 slices of prosciutto

1 ball mozzarella

1 tbsp tomato puree

How to Make Focaccia Pie

  1. Put all the ingredients for the dough into a breadmaker.  Select the dough setting.   Alternatively, the recipe said to mix the ingredients together into a dough and then knead for 30 minutes!

  2. Lightly oil a large bowl.  Put the dough in, cover with cling film and leave somewhere warm for at least 20 minutes.   I left it for a lot longer.

  3. Put a little olive oil in a frying pan and add the peppers, garlic, black pepper and parsley.  Cover with a lid, lower the heat and cook it gently until the peppers are soft.   Give a stir every now and again and add a dash of water if it is too dry and the contents are sticking to the pan.   Leave the peppers in the pan to cool.

  4. If using tomatoes, mark a cross on them with a knife, put them in a bowl of boiling water, peel the skins off, remove the seeds and slice the flesh into strips.

  5. When you are ready to make the pie, knock the air out of the dough by giving  it a quick knead.  Divide it into 3 pieces of equal size.

  6. Flatten the first piece with your hands and then roll it out with a rolling pin until you get a circle of dough.

  7. Put the first piece of dough on the baking tray.   Spread the tomato puree over the dough then put the tomato on top. Lay the slices of proscuito on top of the tomato.

7.  Roll out the second piece of dough and put it on top of the prosciouto.  Top this with the peppers.  Slice the mozarella into rounds and arrange them evenly on top of the peppers.

  1. Roll out the third piece of dough and put this on the top.  Pinch it together all the way around the sides so that the filling is properly sealed in. Prick the pie all over with a fork, making sure that the fork reaches all the way through the pie.  Drizzle with olive oil.

9.  Bake in the oven at about 180C for about 45 minutes.

  1. Serve with lots of salad.

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Garlic and Rosemary Foccacia in the Breadmaker

I have had a breadmaker for a long time, maybe 4 years, and in that time I have used it constantly to make my everyday bread.  It has lots of settings on it and I’m sure I can do lots of fancy things in it if I wanted.  It also came with a recipe book but I only used it a couple of times at the beginning when working out how it worked.  Unfortunately I don’t know where it is now and that has also stopped me experimenting.   I have even made more interesting breads a couple of times by hand, when using the breadmaker would probably have saved me time.   However, the demands of looking after a baby during the day mean that being able to spend time kneading by hand in the kitchen is probably an unrealistic expectation.   I decided therefore to be brave and just press the dough setting to make this foccacia and hope for the best.   I took the basic foccacia dough recipe from Working London Mummy and adapted the flavourings a bit and so the finished bread is quite different.


350g strong white flour

7g sachet of fast action yeast

210ml lukewarm water

1 tsp salt

1 tsp dried rosemary (I didn’t have fresh but you could definitely use fresh instead)

1tbsp olive oil for the dough

1tbsp olive oil for the topping

1 clove garlic

How to make Garlic and Rosemary Foccacia

1. Put all the ingredients, except the garlic and olive oil for the topping, in the breadmaker.   Put on the dough setting.   When the programme finishes, remove and put the dough in a lightly oiled dish.   Cover with a damp tea towel or cling film.   Leave to rise for about an hour.

2. Oil a baking tray. Knead the dough for about a minute and use your hands to press it flat onto the baking tray.  Cover with cling film and leave to rise for another hour.

3. Crush the garlic clove and mix it into a tablespoon of olive oil.   Dip the end of a wooden spoon into the oil and use it to make indentations in the dough.   Then drizzle the oil over the bread and use a pastry brush to spread it around a bit.

4. Bake in the oven for 25 minutes at about 200C.


I am linking this to the Bake Fest, hosted this month by The Mad Scientist’s Kitchen. I am also llinking to Bake Your Own Bread, hosted by Girlichef.

BYOB 125 x 125