Suma supports Charity Concert in Manchester
November 21, 2014 – 11:11 am | No Comment

Suma donates food to Hope for Christmas gig in Manchester, headlined by Paul Heaton, to help two local foodbanks

Read the full story »
Brand

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.

Recipes

Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.

Ethics

Environmental issues, sustainable business practices, climate change, recycling, green living and more.

News

New developments and activities at Suma, press releases, and updates we think you’ll be interested in.

Cooperation

Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

Home » Baking, Recipes, Snacks / Side Dishes

Focaccia with Pesto and Mozzarella

Submitted by on April 1, 2011 – 9:49 amOne Comment

This recipe is from the new Suma cook book (BK082) and is free with any order.

Ingredients:

Serves 4-6
500g (1lb 4oz) Strong White Bread Flour
1½ tsp Salt
7g (¼oz) Sachet of fast acting yeast
2 tblsp Suma Olive Oil (GT018), plus some for drizzling
125g (5oz) Ball Mozzarella
5 tblsp Suma Pesto Alla Siciliana (KJ160) or your own handmade pesto!
Sea Salt (optional)

Method:

1 Put the flour into a large bowl and mix in the salt. Mix the yeast into 325 ml tepid water. Add the water and oil to the flour, then mix well with your hands. Incorporate all the liquid and bring together into a ball of dough.
2 Tip the dough out onto a work top, lightly dusted with flour and knead for at least 10 mins. Put the ball of worked dough into a well oiled bowl, cover with a little more oil and a tea towel, or cling film. Leave to rest for an hour or so in a warm draught free spot, until double the size.
3 Now stretch the dough out onto an oiled baking tin until it’s about 20 x 30 cm. Leave the dough to rise again in the warm, about 30-40 mins, covered loosely with a tea towel.
4 Heat the oven to 180°C (gas mk 4). When the dough has risen, press your fingers into it gently to make some holes. Bake for 15 mins, remove from the oven, then tear over the mozzarella, then bake for a further 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt.

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.