Mediterranean Stuffed Focaccia

Step 1: Preheat the oven to 200°C fan. Place the courgette, peppers, aubergine and tomatoes onto a large baking tray. Toss with the avocado oil, oregano, thyme, smoked paprika, salt and pepper. Roast for 25–30 minutes, turning halfway through, until softened and lightly caramelised. Allow to cool completely.

Step 2: In a large bowl, combine the flour, salt and yeast, adding the salt and yeast on opposite sides before mixing. Pour in the lukewarm water and olive oil, then mix until a very wet, sticky dough forms. Cover and leave to rise for 1½–2 hours, or until doubled in size.

Step 3: Generously oil a 23 x 33cm baking tin. Transfer half of the dough into the tin and gently stretch it to cover the base using oiled hands.

Step 4: Scatter over: Half of the roasted vegetables, Half of the mozzarella, Half of the olives

Step 5: Carefully spoon over the remaining dough and gently spread it to cover the filling.

Step 6: Top with the remaining vegetables, olives and mozzarella, pressing them lightly into the surface. Sprinkle over the Parmesan and rosemary. Cover and leave to prove for another 30–40 minutes.

Step 7: Drizzle generously with the extra virgin olive oil and sprinkle with salt. Bake for 25–30 minutes until deeply golden with a crisp crust. If the top begins browning too quickly, loosely cover with foil for the final 10 minutes.

Step 8: Allow the focaccia to cool for 20 minutes before removing from the tin. Finish with a few extra rosemary leaves, a drizzle of fresh extra virgin olive oil and cracked black pepper.

Step 9: Serve warm or at room temperature, sliced into generous squares.