July 22, 2018
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"From Recipe+ November 2017. NOTE - 1 hour proving time has not been included in times."
Combine flour, yeast and sugar in a large bowl and make a well at the centre.
Combine the water and oil in a jug and add water mixture to flour mixture and wix well.
Turn dough out onto a lightly flour work surface and knead briefly.
Place dough in a lightly oiled bowl a d cover with plastic food wrap and stand in a warm, draught free area for 1 hour or until doubled in size.
Preheat oven to 220C/200C fan forced.
Line 2 trays with baking paper.
Divide dough into 2 equal portions and roll each dough portion out to a 30cm and 20cm rectangle and then scatter parmesan over one side of each dough rectangle and top with char-grilled vegetable, parsley and almonds and then fold dough over to enclose the filling and press edges to seal.
Place focaccia on prepared tray and brush top with the extra oil and then using a sharp knife, cut slits into top of each focaccia, about 2cm apart and then bake for 15 minutes or until focaccia is golden brown.
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