Green lentil filled focaccia

Green lentil filled focaccia

We’ve been waiting to try this recipe for a few weeks now. The oven in the house Conor lived for college was very much a ‘student’ oven and wouldn’t cook anything, so we had to wait until we had access to an oven that could cook this. This recipe is actually pretty simple and makes a lovely thing for a lunch. You can put anything in the middle though depending on what you have.

Ingredients:

- 3 cups flour

- 1/4 cup oil

- 1 sachet dried yeast

- 1/2 can green lentils

- Vegetables: 1/2 onion, 1/2 tomato, Small bit of courgette, and/or any other vegetables

- 1 tablespoon rocket lettuce

- 2-3 sundried tomatoes

- Tomato puree

- Garlic (to taste)

- Spices; rosemary, black pepper, cumin, coriander, chili powder, oregano (to taste)

1.  Mix flour with rosemary, cumin and coriander. Add yeast to 1/2 cup warm water, then add to flour mix. Add the oil.

2. Knead into a ball, making sure the mixture is not to dry (add more warm water if needed). Leave to rise for 1hour.

3. Very finely chop the garlic, onion, tomato, courgette, rocket lettuce, sundried tomato and/or any other vegetables being used. Add black pepper, chili powder and oregano (or any herbs of preference), 1 teaspoon tomato puree and lentils. Mix.

4. Get the ball of dough and divide into two equal pieces, then roll them into two equal sized ovoid shapes.

5. Spread vegetables/lentil mix onto one of them. Then put the other piece of dough on top and close the edges. Cook at 220 ̊ until lightly browned (20-30mins).

We were convinced that as this made a small enough focaccia (about the size of a plate) that we might need something to eat with it, but it’s so filling it can be well eaten just as a thing in itself.