Focaccia with herb salad and torn coppa

Focaccia with herb salad and torn coppa

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  • 2 to 4
  • Easy
  • Dairy free
  • 20 minutes, plus 20 minutes resting time
  • 10 minutes
  • Woolworths Pinot Grigio 2009


  • For the pizza base:
  • 2 cups stone-ground cake flour
  • 1 t salt
  • 1 x 10 g sachet instant yeast
  • 1 cup warm water
  • 2 T olive oil, plus extra for brushing
  • Flaked salt, to taste
  • rosemary sprigs (optional)
  • For the topping:
  • 30 g rocket leaves
  • 30 g watercress
  • 15 g basil leaves
  • 1 clove garlic, crushed
  • 70 g coppa
  • 2 T olive oil
  • 1 T lemon juice
  • Sea salt and freshly ground black pepper

Cooking Instructions

To make the pizza base: Place the flour, salt and yeast in a bowl. Give it a stir then mix in the water and olive oil. Knead lightly to form a soft dough.
Turn onto a floured board and knead for a few minutes until smooth and elastic. Cover, transfer to a warm place and leave to rise for 20 minutes, or until puffy to the touch.
Dust lightly with flour, then punch down and knead again. Allow to rest for a further 5 to 10 minutes. Preheat the oven to 230°C. Stretch the dough to fit an oiled rectangular baking tray (about 34 x 24 cm).
Brush with olive oil, sprinkle with flaked salt and, if you like, press in a few sprigs of rosemary. Bake near the bottom of the oven for 10 minutes, or until golden and just cooked.

To serve: Top with the salad leaves, crushed garlic and torn coppa. Drizzle with olive oil and lemon juice and season to taste, then slice and serve.

Cook’s notes: Use prosciutto instead of coppa, or, forgo the ham completely and substitute with shredded smoked chicken, salmon trout or shavings of Parmesan.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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