If you’re looking for an easy and delicious snack the whole family will love, you’ve come to the right place! This recipe is a British take on focaccia that will be a guaranteed crowd-pleaser over any gathering!
550g strong white bread flour
1 tsp salt
300-350ml lukewarm water
Heaped tsp fast action yeast
1 tbsp honey
2tbso olive oil
2 tbsp wholegrain mustard
3 tbsp hot horseradish
125g cherry tomatoes, halved
50ml olive oil
600g rump steaks
To prepare the dough, mix the flour and salt in a large bowl.
In a jug, measure out 300ml of the warm water and sprinkle the yeast over it, then stir in the honey and set aside for 10 minutes for the yeast to dissolve and bloom (activate and make bubbles that gather on the surface).
Pour the olive oil into the liquid, then pour this over the flour, mixing to combine to a soft dough. (You may need extra water – add 25ml at a time)
Knead for 5-10 minutes until smooth and elastic, then cover with a damp tea towel and set aside in a clean, lightly oiled bowl to rest until doubled in size.
Heat the oven to 200°C fan/ gas 7. Line a roughly 25cm x 35cm oven tray or roasting tin.
Divide the dough in half, then roll out each piece to roughly fit the tray/tin. Put one piece of the dough in the tray/tin, stretching it to fit to the edges.
Spread over the mustard and hot horseradish, then distribute the tomato halves evenly over it.
Drizzle over half the olive oil, then put the second dough piece on top. Press into the dough with your fingers to create dimples, then drizzle over the remaining oil and season well.
Bake for 35-40 minutes until cooked through and golden, then remove and allow to cool slightly.
While the dough is baking, fry the steaks over a high heat for 2 minutes on each side for rare, or 3 minutes for medium.
Gently open the tray bread by lifting off the top layer, then add the steak slices, rocket and homemade horseradish sauce and sandwich together.