Secret Focaccia

Earlier this week, for a Breaducation class with a homeschool summer school group, we made focaccia, but decided to make it a bit more fun by turning it into a game. I love games far too much and firmly believe most things could, and probably should, be turned into one.

The game was Secret Focaccia.

We made our focaccia dough over two days (for the best flavour and those lovely big bubbles), then tipped it into well-oiled trays. Each kid had brought along some of their favourite things to stuff inside: pestos, cheeses, nuts, veggies… one kid brought string cheese, which was certainly a choice.

Instead of dimpling all those toppings into the dough as we normally would, everyone scattered their ingredients over one half, then simply folded the dough over so everything disappeared inside. From the outside, each focaccia looked completely innocent.

We gave the tops a little olive oil, sea salt and anything else they fancied, as long as the secret ingredients stayed SECRET.

Then, once they were baked, we cut into each focaccia and everyone had to guess what was hiding inside.

This was mine, fresh parsley and Parmesan, with my secret ingredient all golden and buttery snuggled in the middle…Garlic butter mushrooms.

Honestly, I think all focaccia should contain secrets from now on.

This dough starts with a poolish, equal parts flour and water with just a tiny bit of yeast, which gives you loads more flavour, a lovely open crumb and some of that slow-fermented character without needing a sourdough starter. I’ve added a sourdough version too, if that’s more your thing.

This recipe is behind the paywall, with all proceeds going to Breaducating Britain, helping kids and communities learn to make bread.