Smoked Paprika Calamari-Topped Focaccia

If you enjoy smoked paprika, this one is just for you!




Serves 4

  • olive oil for frying
  • ½ red onion, sliced
  • 2 garlic cloves, chopped
  • 2 tsp smoked paprika
  • 200g calamari, sliced
  • 250g mixed tomatoes
  • sea salt and black pepper

For The Dough

  • 350g white bread flour
  • 2 tsp salt
  • 10g instant dry yeast
  • 2 tsp sugar
  • 1 cup warm water
  • 1/3 cup olive oil
  • ¼ cup olive oil; extra for brushing and drizzling

1 Heat the olive oil in a pan, toss in the onion, garlic and paprika and sauté until golden.

2 Add calamari, season. Cook until golden (2 to 3 minutes). Remove; set aside, add halved tomatoes.

3 For The Dough Sift flour and salt into a bowl, add yeast and sugar. Stir well to combine. Make a well in the centre; add warm water and olive oil and mix to form a dough.

4 Place dough on a floured surface. Knead for 10 min, then put in a bowl and leave to rise in a warm place for 30 minutes.

5 Preheat the oven to 180ºC. Knock back dough and place in an oiled baking tray. Press with the tips of your fingers to spread out.

6 Brush with olive oil and scatter with calamari mixture. Allow to rise for 20 minutes. Place in the oven and bake for 30 to 40 min.

7 Remove and allow to cool before serving.

Text and image: Fairlady




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