Made with homemade pesto, parmesan cheese and loads of spices, these beautiful bread treats are a must try.
Firstly cut onion and place on a hot dry frying pan, once soft, add brown sugar and continue to cook. Then add a few chopped cherry tomatoes. Then make the tortilla flat bread dough by combining the flour, salt, lard, baking powder into a large bowl and break up until combined, then add 180ml of cold water, knead for a few minutes until a soft dough, then wrap and allow to rest.
Then make the focaccia bread by combining the flour, salt, yeast, sugar, oil and water in a mixer bowl and mix with dough hook for 5 minutes, scrape the hook down and knead for another 5-10 minutes.
Chop and fry the chorizo, roast the cashews and blend in a food processor with the lemon juice, oil, basil and garlic.
Once the focaccia bread has been kneaded, oil a large bowl, place dough in and cover with more oil, leave to proof for 45 minutes.
Weigh 55g of the tortilla dough and roll out to a thin circle, place on a hot dry frying pan until bubbling and then turn over for another 30 seconds – 1 minute and then place inside a tea towel. Repeat with 6 breads.
Pour rested focaccia dough into a heavily greased round tin and smear with olive oil and brush sardines over (mushed into a paste). Poke deep holes and brush, press in olives, tomatoes and caramelised onion, then sprinkle over salt and rosemary, rest for 15-30 minutes. Bake in the oven at 190’C for 20-25 minutes, sprinkling parmesan on 5 minutes before the end.
Spread the pesto onto half a tortilla and then add the chorizo and mozzarella. Fry on a dry pan for a few minutes each side.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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