Every time I sit down to write something about what I’ve been prepping in the kitchen, I just want to say, “it’s delicious – make it”, and today is no different. This focaccia combo is delicious, so go make it.
My mum used to write postcards in a similar, economic, cut-to-the- chase style, with news of my folks travels in outback Australia. She opted for words rather than full sentences : Mossy (my dad’s nick name) off the fags (he was always trying to give up smoking). Bit stroppy (I don’t know why anyone would choose holidays to give up?). Weather plez. Big skies. Desert stunning. Love mum.
So here I am, with the last of the summer’s zucchini flowers, urging you in the most direct way, to go get yourself some, and while you’re at it, some creamy buffalo mozzarella and salty anchovies too. Next, tear the lot over some focaccia and briefly heat in the oven. Add some fresh herbs and black pepper, and hog in.
That’s it. Simple. Direct. It’s delicious. Make it.
…Weather plez. Big skies. Desert stunning …
*If you can’t get your mitts on good quality focaccia, pinsa/pizza bases would work well too.
Focaccia with Zucchini Flowers, Buffalo Mozzarella and Anchovies ~ Focaccia con Fiori di Zucca, Mozzarella e Acciughe
* quantities are a guideline only – play around with them!
- large slab of focaccia (40cm x 30cm) or, 2 pinsa or pizza bases (500g dough total)
- olive oil
- 300g buffalo mozzarella
- anchovies in oil, drained and cut/torn into small pieces
- handful of zucchini flowers
- fresh herbs such as oregano or thyme, chopped
Preheat the oven to 200ºC.
Carefully wash the zucchini flowers and *super* gently, pat them dry with paper towel.
Drain the mozzarella and tear into chunky pieces. If the mozzarella seems particularly wet, place the pieces between two layers of paper towel to absorb some of the water and set aside for around 10minutes.
Cut the focaccia slab in 3 large pieces lengthwise and place on a baking tray lined with parchment paper.
Lightly brush the focaccia with olive oil. Next, scatter over the chunks of torn mozzarella, followed by the anchovies. If using focaccia lay your zucchini flowers down now. Finish off, and with a drizzle of olive oil. (*If using pizza bases delay adding the flowers until the last minutes of cooking time to preserve their brilliant colour).
Bake the focaccia for for 3-5 mins (10mins for pinsa/pizza), or until the cheese begins to melt, and the edges and underside are well cooked.
Serve HOT, with a lightly sprinkling of fresh chopped herbs and black pepper.
