Smoked Paprika Calamari-Topped Focaccia

Recipe Disclaimer
Tap for ingredients
Tap for ingredients

Method:

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



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.