Red Onion & Chorizo Stuffed Focaccia
The first weekend of Covid19 lock down easing was my Mother’s birthday at the beginning of June. We hadn’t seen her since Mother’s day at the end of March and the weather was scorching, so we made a plan and went to visit in her garden.
As we had all been social distancing for so long, I didn’t particularly want to go to a shop and risk contamination before we went, so I used what I had and created this stuffed focaccia. The idea being that everything was sterilised from the cooking process, rather than a sandwich which could be inadvertently carrying the virus.
It was such a hit that I thought I’d share it with you. There are so many different filling possibilities, perfect for picnics, barbecues, lunch or buffet parties.
It’s not something to be made in an instant, there needs to be time allowed for rising and proving. I made mine the evening before, proved in the fridge overnight and baked the next day, just before we were due to leave the house.
How will you make yours??