Recipes worth rooting for.
Be a whisk taker this World Baking Day (19 May) with our selection of deliciously fresh recipes to use up your seasonal veggies.
If you are not 100% happy with your purchase don’t worry, just return the We guarantee freshness on all our fruit & veg. Or your money back. item and we’ll refund you. That’s our Fresh Guarantee. Terms and conditions apply, please see aldi.co.uk/fresh-guarantee for details.
SERVES 8 PEOPLE
PREP 120 MINS
COOK 25 MINS
Ingredients • 500g The Pantry Plain Flour • 7g sachet Fast Action Yeast
Vegetable Focaccia.
• 70ml Olive Oil • 350ml/400ml lukewarm Water • 2 tsp Sea Salt
• Peppers, Red Onions, Asparagus, Spring Onions, Courgette or veg of your choice • 25 x 35cm Baking Tray, lightly greased
Method Sift the flour into a large bowl. Add the yeast to one side and mix in, then add the fine salt to the other side and mix in. With a balloon whisk, combine everything together. Add 30ml of the oil and gradually add the water until you have a slightly sticky dough. Turn this out onto a lightly floured board and knead for 5-8 minutes until you have a soft dough. Place the dough into a clean glass bowl, cover with a clean tea towel and leave somewhere warm to prove for 60 minutes or until double in size.
Stretch the dough to fit the baking tray, cover with the tea towel and allow to prove for another 40 minutes. Pre-heat the oven to 220°C/Gas Mark 7. Push your fingers in the dough to make dimples. Using your chosen vegetables, make a pattern on the top. Brush the top of the dough and the vegetables with the olive oil. Sprinkle with sea salt and bake in the oven for 25 minutes. Once cooked, brush with some oil and serve warm or cold.
Infused Olive Oil 99.6p per 100ml £2.49 ONLY 250ml
Products and prices may vary across stores, Aldi Local and Scottish stores. Photography shows serving suggestion.
4
Powered by FlippingBook