Lasagna Focaccia

Sometimes at Twisted we think things don't have to be really clever. They can just be delicious, like this lasagna focaccia.

2 hours cook

Serves 6

Hugh Woodward

Ingredients

For the focaccia:

470mlwarm water

7g dried yeast

10gsalt

1 tbspolive oil

560g bread flour

For the ragu:

500gbeef mince

1carrot, finely diced

1stick celery, finely diced

1 onion, finely diced

1 tbsptomato puree

250mlred wine

200gchopped tomatoes

500mlbeef stock

2 sprigs basil

It's two Italian classics smushed together into one gorgeous, fluffy ragu-laden sexy beast. It's the ultimate comfort recipe really. The ricotta and mozzarella give that creamy, bechamel flavour which is the best contrast to the rich ragu. Just imagine ripping this up with your pals!

Method

To make the focaccia, mix together the water, yeast, salt and olive oil. Add the flour and mix roughly together, then place in an oiled boil and cover with clingfilm. After 30 mins, fold the sides in. Repeat this three times.

During this, make the ragu. Add a splash of oil to a large frying pan and add the beef mince in large chunks. Fry hard, until the mince is crispy and dark brown - this means flavour.

Remove the mince leaving as much fat in the pan as possible and add the vegetables. Fry them until soft, roughly 10 minutes, then add the tomato puree. Fry until the oil turns red, then add the wine and let it reduce.

Add the chopped tomatoes and the stock and bring up to a simmer. Stir regularly and cook down for around an hour, until the mince is soft and the sauce is thick.