Gino D'Acampo's stuffed focaccia with spinach, olives and mozzarella

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Nothing beats the satisfaction of making - and eating! - your own bread. So why not try baking this utterly delicious twist on an Italian classic?

Ingredients

Sift the flour into a large bowl and stir in the yeast. Make a well in the centre, pour in the oil and water and with the help of a wooden spoon, mix all together.
Transfer the mixture onto a floured surface and knead for 10 minutes until you create a smooth and elastic dough.
Place the dough into a greased bowl, cover with a kitchen cloth and leave to rise in a warm place for about 1½ hours until nearly doubled in size.
In the meantime, squeeze the spinach to remove any excess water and place into a large bowl. Add in the mozzarella, olives and thyme. Season with salt and pepper and mix well.
Brush a 25cm loose bottom cake tin with oil.
Briefly knead the dough once more and divide into two pieces. Roll out the first piece a little larger than the tin. Once ready, place on the bottom of the tin and try to mould the side higher than the base.
Spread the spinach mixture over the base leaving 1cm from the edges.
Roll out the remaining dough to the same size of the tin, brush the edges with a little water and place over the filling. Ensure that you press the edges together well to seal.
Using your fingers press all over the surface and then brush with the extra virgin olive oil. Sprinkle with the sea salt and bake in the middle of a preheated oven at 220º for 20-30 minutes until risen and firm.
Once ready, leave to rest into the tin for 10 minutes then place on a wire rack to slightly cool. Enjoy while still warm and fragrant.

By Jennifer Shepherd