Deep-Pan Focaccia Pizza Pie by Dominic Franks

Deep-Pan Focaccia Pizza Pie by Dominic Franks aka @dominthekitchen

Celebrating the release of his 2nd cookbook 'One Pan Feasts' Dom's shared his Depp pan focaccia pizza pie recipe for you to try at home, enjoy!

Serves 4

Ingredients:

For the dough:

• 7g packet (21⁄4 tsp) instant dried yeast
• 1 1⁄2 tsp fine sea salt, plus extra to season
• 1⁄2 tsp caster sugar
• 1 tbsp olive oil
• 300ml (10fl oz) lukewarm water
• 500g (1lb 2oz) strong bread flour, plus extra for dusting
• extra virgin olive oil, for greasing and drizzling

 

For the topping:

• 4–5 cavolo nero leaves, depending on size, tough stalks removed, and leaves torn into small pieces
• 100g (31⁄2oz) Tomato & Olive Sauce (see note)
• 150g (51⁄2oz) mozzarella, drained and torn into pieces
• 50g (13⁄4oz) strong Cheddar, grated
• 100g (31⁄2oz) mixed olives
• 1 tbsp dried oregano
• freshly ground black pepper

 

Equipment:

• 33 x 25cm (13 x 10in) roasting tin/dish, greased generously

 

Method:

Generously oil the cleaned bowl (or use a large, lidded container). Place the dough in the bowl or container, cover with a damp tea towel or lid, and leave to rest for 30 minutes.

Remove the tea towel/lid and, with damp hands, press your fingers into the dough, stretching and pulling it for about a minute. Cover the bowl/container and leave the dough to rest for another 30 minutes. Repeat this three more times, then leave the dough to rest for a final 1 hour, or until doubled in size.

 Gently tip the risen dough into the pan or tin and, using oiled fingers, press the dough out to cover the base, then press indentations over the top. Place a damp tea towel over the pan/tin and leave to prove for 30 minutes.

Meanwhile, preheat the oven to 220°C (200°C fan/425°F/Gas 7). To top the pizza pie, steam the cavolo nero leaves until wilted.

Spread the tomato and olive sauce over the focaccia base, leaving a generous border. Scatter the mozzarella, half of the Cheddar, and the cavolo nero over, then top with the olives and the remaining Cheddar. Using oiled fingers, gently press more indentations into the dough.

 Sprinkle over the oregano and season with salt and plenty of pepper. Bake for 25 minutes, or until the crust is golden and puffy, and the cheese is wonderfully gooey. Lift the pizza out of the pan/tin and serve cut into slices.

 

Note: Tomato & Olive Sauce

MAKES ROUGHLY 300ML (10FL OZ)

Ingredients:

• 1⁄2 onion, finely chopped
• drizzle of extra-virgin olive oil
• 2 garlic cloves, finely grated
• 1 tsp chopped fresh oregano
• 1 tsp dried oregano
• 60g (2oz) mixed green and black pitted olives, roughly chopped
• 2 x 400g (14oz) cans chopped tomatoes
• 300ml (10fl oz) vegetable stock
• 2 tbsp balsamic vinegar
• 1 tsp tomato paste
• splash of dry white wine
• pinch of sugar
• salt and freshly ground black pepper

Method: 

Sauté the onion in a little olive oil in a heavy-based saucepan on a medium heat for roughly 6 minutes, until softened. Stir frequently so the onion cooks evenly.

Add the garlic and half of the fresh and all of the dried oregano and cook gently for another 4 minutes, or until the onion starts to colour. Stir in the chopped olives.

Pour in the canned tomatoes, then refill the cans with the stock and add to the pan to remove any tomatoey residue. Stir in the balsamic vinegar, tomato paste, white wine, and sugar, then season well with salt and pepper.

Allow the sauce to come to the boil, then turn the heat down to the lowest setting and let it gently bubble and simmer away for at least 2 hours, until thickened. It should reduce by half, if not more. Stir in the remaining fresh oregano at the end and leave to cool.