Italian Bread with Melted-cheese filling

Serves: 6

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Total Time: 35

Cook Time: 35

• 50 gram(s) pecorino cheese (see cook's tips below)
• 2  x 150g packets mozzarella cheese
• Ground black pepper
• 2  round focaccia breads, each about 350g
• 75 gram(s) shallots or spring onions
• 1  red pepper
• 225 gram(s) courgettes
• 30 ml (2tbsp) olive oil
• Fresh rosemary sprigs and sea salt to garnish

Method

1. Grate the pecorino cheese. Drain the mozzarella and cut into small dice, then combine with the pecorino and season generously with black pepper.
2. Carefully slice the focaccia bread in half horizontally, then set aside. Make a cut in the bottom piece about 1cm (1/2in) in from the edge of the bread and about 2.5cm (1in) deep all the way round the edge, then hollow out centre (see Cook's Tips). Repeat with the second focaccia loaf.
3. Peel and finely dice shallots. De-seed and finely dice the red pepper; finely dice the courgettes. Heat the oil in a large frying pan, then add shallots, red pepper and courgettes. Fry gently for about 10min or until soft and golden. Leave to cool.
4. Stir the cooled vegetables into the cheese mixture; divide between the two hollowed-out bases. Place 'lids' on top and wrap in foil. Refrigerate for at least 4hr or overnight.
5. Cook at 200°C (180°C fan) mark 6 for 35-40min or until the filling is heated through. Remove the foil; cut each loaf into six wedges. Garnish and serve.
6. PREPARE AHEAD Complete to the end of step 4 up to one day before; refrigerate. COOK'S TIPS Pecorino is a hard Italian cheese available from some supermarkets. If you can't find it, use Parmesan cheese instead. If your loaves aren't very deep, make your cuts more shallow. The hollowed-out bread can be made into breadcrumbs, then frozen for stuffings and toppings. Look here too... Simple cake special Try our recipe search Brilliant bread recipes

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