Gino’s stuffed Italian focaccia

Forget buying a loaf at the local supermarket. Gino is in the kitchen to tell us why fresh bread is an absolute staple of the Italian diet, as much a part of the lifestyle as pasta and sunshine!

Serves: 4 - 6

Ingredients

350g strong white flour, plus extra for dusting5g fast action yeast (easy blend) dried yeast1 teaspoon salt6 tablespoons extra virgin olive oil, plus extra for greasing and brushing

For the filling

300g taleggio cheese, rind removed and cut into small cubes100g walnut halves, roughly chopped2 garlic cloves, peeled and finely slicedFreshly ground black pepper*Parma ham or other cured meat optional

Method

Place the flour in a large bowl. Add the yeast and salt and mix well. Make a well in the centre and add 3 tablespoons of the oil then gradually pour in 200ml warm water and mix together using the handle of a wooden spoon.

Knead the dough on a lightly floured surface for 8-10 minutes or until smooth and elastic, adding a little more flour if it’s really sticky. Shape the dough into a round and place in a large, oiled bowl. Cover with cling film and leave in a warm place for about 1 hour or until doubled in size. Brush a large baking sheet with a little oil and set aside.

Turn out the dough onto a lightly floured surface and knead just 3 or 4 times. Using your fingertips, gently push the dough to a rectangle about 30 x 25 cm. Cover lightly with a tea towel and leave to rise for 8-10 minutes.

Scatter the Taleggio, walnuts, garlic and Parma ham if using over the dough, leaving a small border of about 1 cm all round. Grind over plenty of black pepper.

Starting from one of the shorter sides, tightly roll up the dough like a Swiss roll. Press together the side edges and tuck under to seal. Ensure the join is underneath then transfer to the oiled baking sheet. Cover again with the tea towel and leave to rise in a warm place for 30-40 minutes or until doubled in size. Meanwhile, preheat the oven to 200c/gas mark 6.

Brush the focaccia with the remaining 3 tablespoons of oil and prick holes all over with a skewer. Bake for 35 minutes or until golden. Transfer to a wire rack to cool slightly, then slice and serve warm.