As the saying goes simple is best and this is a perfectly simple way to enjoy a relaxed lunch with family and friends. Traditionally antipasti is served before the main dish, but is also a delicious tapas style spread. Antipasti is designed for everyone to help themselves to, it’s easy to put together and tastes delicious. A selection of warm focaccia bread, cured meats and vegetables such as roasted peppers, artichokes, olives and creamy buffalo mozzarella.

ROSEMARY FOCACCIA

This is a simple and authentic Italian way to make focaccia bread. There's no need to waste time kneading, instead you just need to be organised by making sure the dough is mixed the night before you'd like to serve.

Focaccia is famously from the North West of Italy in Liguria. You will find it sold in most bakers in large slabs where they will simply cut you a piece to the size of your choice. It is deliciously chewy with a soft inside and an olive oil crust. You can flavour it however you like before it goes in the oven although rosemary is traditional why not try olives, cherry tomatoes, sliced red onion and garlic for a new twist on this Italian classic. This is the time to bring out your best extra virgin olive oil as the flavour will make a huge difference to the final bread

Method

For the rosemary focaccia:

1. Measure the water in a jug then add the yeast, honey and 30g of the extra virgin olive oil and stir well together to dissolve the yeast. In a very large bowl, whisk the flour and salt together to combine and then add the yeast mixture. Stir with a spatula until just incorporated, then cover with cling film and leave out at room temperature (overnight) for 12 to 14 hours until at least doubled in volume.

2. Drizzle 2 to 3 tablespoons of the remaining oil into a 30 x 33 cm baking tray. When the dough is ready, rub a little olive oil on your hands and use to help release the dough from the sides of the bowl then pour out onto the baking tray. Pour an additional 2 tablespoons of olive oil over the dough and gently spread across. Gently stretch the dough to the edge of the tray by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure the dough remains stretched.

3. Dimple the dough by pressing the pads of your first three fingers in at an angle.  

4. Preheat the oven to 220°​C. Sprinkle the focaccia with flaked sea salt and the chopped rosemary. Bake for 25 to 30 minutes until the bottom and the top crust is crisp and golden brown.

5. Remove from oven and brush with a tablespoon of oil. Let it cool for 5 minutes, then release the focaccia from the tin and transfer to a cooling rack to cool completely. Serve warm or at room temperature.

Antipasti Platter