Focaccia bread with spinach & romano peppers

Focaccia bread with spinach & romano peppers w

Well. I was told that it might be tricky and I might not succeed the first time so I had my hesitations ( it took me three days to find a strength and make it …three looooong days)  but actually it turned out beautifully. Had no problems whatsoever. Fare un tentativo and enjoy!

Focaccia bread with spinach & romano peppers


500 g strong white bread flour
2 tbsp olive oil
2 tsp salt
2X7g sachets dried yeast
400 ml cold water
1 tsp dried oregano
2-3 handfulls spinach, rafly chopped
red romano peppers, cut into strips
extra olive oil for drizzling
1 tsp coarse sea salt

Put the flour into large mixing bowl. Add yeast, salt, olive oil, oregano and half of the water. Mix gently with a wooden spoon. Then with your hands, knead the dough in the bowl for 5 minutes, gradually adding the remaining water. Knead the dough until smooth and elastic for another 5 minutes and then place in a lightly oiled large bowl and cover with cling film. Leave to rise in a warm place for about 1 hour or until the dough has doubled in size.

Then turn out the dough on to a lightly oiled work surface. Put few drops of olive oil also on your hands. Divide dough into two portions. Add spinach to one portion and knead the dough for 5 minutes. Then place on a lightly oiled baking sheet. Flatten to around 5cm thick oval or whatever shape you prefer.
Repeat the same with second part of the dough. And again leave in a warm place for 1 hour to rise.

Preheat the oven to 190°C (170°C fan).
Scatter and gently press in romano peppers, coarse sea salt and drizzle olive oil. Bake one of the doughs for 20-25 minutes in a middle of the oven. When cooked, drizzle with a little more olive oil. Then cook another one.

Best served warm. Bon appetit.

Gnocchi and Mozzarella Bake

Gnocchi and Mozzarella Bake

Gnocchi and Mozzarella Bake


500 g ready-made gnocchi
150 g mozzarella, drained and roughly chopped
2 medium red onions, cut into wedges
400 g tin tomatoes, chopped
3-4 handfuls spinach
8-10 fresh basil leaves, roughly torn
parmesan cheese, grated
2-3 tsp sugar
3 tbsp oil
optional: 4  rashers of bacon or parma ham

Serves 2-3

Preheat the grill.
In a large frying pan, heat the oil and fry onions (and bacon if you are going for meat version),  for 5 minutes and then transfer all to the plate.  In same frying pan pour chopped tomatoes, add spinach, half of the basil, salt, sugar, pepper and simmer for few minutes. Then transfer tomato sauce into ovenproof dish or baking tray.

In large pan, cook the gnocchi according to the packet instructions. Drain the gnocchi, add to the tomato sauce, scatter onions (and bacon), basil and dot over the mozzarella.

Grill for 6-8 minutes until golden and then sprinkle a little grated parmesan to serve.

Bon appetit.