• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

This crisp and strong tasty Focaccia with saffron is perfect for cutting into slices and served as a starter with a good glass of white wine.

Difficulty: Easy
Serves 8-10
Preparation time: 20 minutes
Resting time: 50 minutes
Cooking time: 40 minutes
Total time: 1 hour and 50 minutes
Egg-free; Vegetarian

For the base:
500g (1lb 2 oz) strong flour for bread
2 tsp fast action dry yeast
50g (2 oz) melted butter
325ml (11fl oz) warm water
1 tsp salt
2 tbsp extra virgin olive oil

For the topping:
1 onion, finely sliced
1 sachet of saffron
1 courgette, sliced
4 tbsp extra virgin olive oil
Salt and pepper

1. Mix the flour with salt and yeast in a large bowl. Add melted butter and all the water infused with saffron. Mix, first with a fork, until all the water is absorbed, then place the dough on a lightly floured surface and knead well for five minutes until soft and sticky dough. Cover with a clean kitchen cloth and leave in a warm place for 20 minutes.
2. Shape the dough on a greased full size baking sheet. Use your fingertips to form dimples in the dough. Let rest in the oven (turned off) for 30 minutes or until doubled in size.
3. In a large non-stick pan, sauté the onions with 2 tablespoons of oil for about 8 minutes over medium heat. Season with salt and black pepper. Add courgette and cook for another 2 minutes then turn off and let cool.
4. Brush the surface of the focaccia with olive oil and salt then top with onion and courgette. Sprinkle with 2-4 tbsp of olive oil.
5. Bake in the middle of the oven at 220C/430F/Gas7 for about 25 minutes until the focaccia is golden. Let cool on a rack before serving on a wooden board.

NOTE: You can make your focaccia using fresh yeast (25g - 1oz) dissolved into warm water.