Italian-inspired sharing board
Bring a little winter sun to your dinner party with this board – it’s a crowd-pleaser.
SERVES 6-8 PREP 25 mins plus overnight proving COOK 40 mins EASY
For the no-knead focaccia
7g sachet fast-action dried yeast
1 tsp caster sugar
500g strong white bread flour
3 tbsp extra virgin olive oil, plus extra for the tin
1 tsp dried mixed herbs
For the marinated mozzarella pearls
75ml extra virgin olive oil
1 ½ tbsp sundried tomato pesto
150g mozzarella pearls (drained weight)
1 tsp chilli flakes
small handful of basil, leaves picked and finely chopped
For the fried artichoke hearts
2 x 400g cans artichoke hearts, drained, rinsed and halved
1 litre vegetable oil
1 lemon, cut into wedges
To serve
olives and heirloom plum or cherry tomatoes
cured meats (such as mortadella, salami and prosciutto)
cheese (such as taleggio and gorgonzola)
breadsticks
white and red chicory leaves
First, make the focaccia the day before you want to serve. Whisk the yeast and sugar with 400ml warm water in a jug. Set aside for 5-10 mins until bubbly and frothy. Meanwhile, combine the
