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Roasted Veg & Pesto Focaccia Sandwich

Written by admin on . Posted in Medium, Savoury. No Comments on Roasted Veg & Pesto Focaccia Sandwich

Difficulty: Medium • Serves: 4

This focaccia sandwich is like bringing a café lunch home. Soft, olive-oil-rich bread filled with roasted vegetables, pesto, and cheese – hearty enough for a main meal or to share.

Ingredients

For the focaccia:

  • 500 g strong white bread flour
  • 7 g fast-action yeast (1 sachet)
  • 1½ tsp salt
  • 350 ml warm water
  • 3 tbsp olive oil (plus extra for the tin and topping)

For the filling:

  • 1 red pepper, sliced
  • 1 courgette, sliced
  • 1 small red onion, wedges
  • 2 tbsp olive oil
  • Salt and pepper
  • 3–4 tbsp green pesto
  • 150 g mozzarella or feta, sliced or crumbled

Method

  1. Make the focaccia dough: Mix flour, yeast and salt in a bowl. Add warm water and olive oil, then mix to a sticky dough.
  2. Knead for 8–10 minutes until smooth and elastic (a stand mixer is handy here).
  3. Place in an oiled bowl, cover and rise for 1–1½ hours, until doubled.
  4. While the dough rises, roast the veg: toss pepper, courgette and onion with olive oil, salt and pepper. Roast at 200°C (fan 180°C) for 20–25 minutes until soft and slightly charred at the edges. Leave to cool.
  5. Once risen, press the dough into an oiled rectangular tin (about 30 x 20 cm). Use your fingers to dimple the surface and drizzle with a little more olive oil.
  6. Rise again for 30–40 minutes. Preheat the oven to 220°C (fan 200°C).
  7. Bake the focaccia for 20–25 minutes, until golden. Cool slightly on a wire rack.
  8. To assemble the sandwich, slice the focaccia horizontally.
  9. Spread the base with pesto, layer on roasted vegetables and cheese, then top with the remaining focaccia.
  10. Slice into squares and serve.

Cosy Oven Tip

You can add leftover roast chicken, ham, or extra cheese if you’d like to make it even more filling.

Caramelised Onion & Feta Quiche

Written by admin on . Posted in Medium, Savoury. No Comments on Caramelised Onion & Feta Quiche

Difficulty: Medium • Serves: 6–8

Intro

This quiche is simple but full of flavour: sweet caramelised onions, salty feta, and a silky egg custard in a crisp pastry shell. It’s lovely warm for lunch or served cold with salad.

Ingredients

For the pastry (or use ready-made shortcrust):

  • 200 g plain flour
  • 100 g cold unsalted butter, cubed
  • Pinch of salt
  • 2–3 tbsp cold water

For the filling:

  • 2 large onions, thinly sliced
  • 1 tbsp olive oil
  • 20 g butter
  • 1 tsp sugar
  • 3 large eggs
  • 200 ml cream or full-fat milk (or a mix)
  • 100 g feta cheese, crumbled
  • Salt and black pepper

Method

  1. Make the pastry: Rub the butter into the flour and salt until it resembles breadcrumbs. Add water gradually until it forms a dough. Wrap and chill for 20–30 minutes.
  2. Preheat the oven to 180°C (fan 160°C).
  3. Roll out the pastry and line a 23 cm tart tin. Prick the base with a fork, line with parchment and baking beans, and blind bake for 15 minutes. Remove the beans and bake for another 5–10 minutes until lightly golden.
  4. While the pastry bakes, caramelise the onions: heat olive oil and butter in a pan, add onions and cook gently for 20–25 minutes until soft and golden. Add sugar and cook a few minutes more.
  5. In a jug, whisk together eggs and cream/milk with a pinch of salt and pepper.
  6. Scatter the onions over the pastry base, then sprinkle with crumbled feta.
  7. Pour the egg mixture over the top.
  8. Bake for 25–30 minutes, until the filling is just set and lightly golden.
  9. Cool slightly before slicing.

Cosy Oven Tip

This quiche tastes even better the next day – perfect for make-ahead lunches.

Cosy Oven Cheese & Herb Scones

Written by admin on . Posted in Easy, Savoury. No Comments on Cosy Oven Cheese & Herb Scones

Difficulty: Easy • Makes: 8 scones

These savoury scones are a café-style twist on a classic. They’re light, cheesy, and full of fresh herbs — just the thing for serving with soup, salad, or plenty of butter.

Ingredients

  • 250 g self-raising flour
  • ½ tsp salt
  • ½ tsp mustard powder or smoked paprika (optional, for flavour)
  • 60 g cold unsalted butter, cubed
  • 120 g grated mature cheddar
  • 1–2 tbsp chopped fresh chives or parsley
  • 150–170 ml milk
  • 1 egg, beaten (for glazing – optional)

Method

  1. Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment.
  2. In a bowl, combine flour, salt and mustard powder/paprika.
  3. Rub in the cold butter with your fingertips until the mixture looks like breadcrumbs.
  4. Stir in the grated cheese and chopped herbs.
  5. Add most of the milk and bring the mixture together gently to form a soft dough – add a splash more milk if needed.
  6. Turn the dough onto a lightly floured surface and pat into a round, about 2.5–3 cm thick.
  7. Use a cutter or slice into triangles, and place on the tray.
  8. Brush the tops with beaten egg or a little milk.
  9. Bake for 12–15 minutes, until risen and golden.
  10. Cool slightly on a wire rack and serve warm.

Cosy Oven Tip

Don’t overwork the dough – gentle handling keeps the scones light and fluffy.