Seafood focaccia

Seafood focaccia

By
From
At Home with Ben
Serves
6
Photographer
Mark Roper

I have seen six blokes absolutely smash this in about two minutes! The idea is that the focaccia is the plate, absorbing the flavour and juices of the seafood. Dig in and eat the prawns, crab and mussels, then rip into the juicy and crusty bread!

Ingredients

Quantity Ingredient
350ml tepid water
250g semolina flour, plus extra for dusting
15g fresh yeast
or 7g sachet dried yeast
1 teaspoon honey
250g italian 00 pasta flour, plus extra for dusting
2 teaspoons salt, plus extra to season
1/2 bunch basil, chopped, to garnish
2 lemons, cut into wedges, to garnish
freshly ground black pepper

Seafood topping

Quantity Ingredient
1 punnet cherry vine tomatoes, halved
2 green chillies, chopped
2 tablespoons chopped thyme
100ml extra-virgin olive oil
salt
freshly ground black pepper
4 medium male blue swimmer crabs, halved and cleaned
500g black mussels, cleaned and debearded
500g raw king prawns, shells left on, washed

Method

  1. Place the warm water and semolina flour in a large bowl and combine to make a porridge. The mixture should be blood temperature. Add the yeast and honey; if using fresh yeast, use your hand to break it up into the semolina. Add the pasta flour and salt, working the dough until it is smooth, soft and not too sticky. Dust with a little flour and leave to prove at room temperature for about 45 minutes, or until the dough doubles in size.
  2. Tip the dough out onto a clean surface. Knock back and knead the dough again. You may need to dust with a little flour to stop it from sticking. Roll out into a round, square or oval shape about 2.5 cm thick.
  3. Dust a baking tray with semolina flour, then place the dough on top, pressing out if necessary.
  4. Preheat the oven to 180°C.
  5. To make the topping, combine the tomatoes, chilli, thyme and olive oil in a bowl. Season with salt and pepper and squish together with your hands to combine the flavours. Add the seafood and mix well.
  6. Arrange the mixture on top of the focaccia, pressing the seafood into the dough. Place the bread somewhere warm to prove for roughly 20 minutes. The dough should rise and slightly envelop the seafood.
  7. Bake the focaccia in the oven for about 20 minutes, or until bread is golden brown and seafood is cooked. Remove from the oven and garnish with the chopped basil and wedges of lemon. Season before serving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again