- 1kg white bread dough (home made or store brought)
- 200g kalamata olives, pitted & halved
- 250g plain feta, crumbled
- 125ml basil pesto
- 500ml good quality olive oil
- Flaked sea salt
- Ground black pepper
Divide dough into two equal parts.
Put the one piece of dough aside, covered with oiled cling wrap.
Place the other piece of dough on the Big Green Egg Aluminium Pizza Peel, making sure the peel is well oiled. Drizzle the dough with some olive oil to allow easy shaping.
Flatten the piece of dough into a flat uneven disc, about 1cm in thickness (it doesn’t have to be a perfect round, the more natural the better).
Repeat with the second piece of dough, place this dough on an oiled metal baking tray.
Then begin to place the olives, feta and small dollops of basil pesto onto the dough. Use as much or little as you prefer, seasoning with salt & pepper.
Don’t allow the dough to continue to rise, as you want a flat bread, and it will rise during baking too.
Check that the EGG has come to temperature and then slide the focaccia off the oiled pizza peel onto the hot ceramic stone. Close the lid of the Big Green Egg.
Allow to bake for 10 minutes, before checking the bread. Once the bottom of the focaccia is crispy and golden brown, and there is some colour to the top of the bread, remove and drizzle with olive oil, then roughly cut up and ENJOY!
Repeat the same baking process with the second focaccia.
Insider’s tip: Serve with smoked chicken cooked to perfection on the Big Green Egg.
Recipe courtesy of chef Megan Kate Swan. Photo credit to Tim Bowles.