Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pepperoni focaccia

Italian 30 Mins Prep · 30 Mins Cook

Preheat the oven to 230°C, gas mark 8. Grease a 30cm x 46cm Swiss roll tin with the olive oil. Prepare the focaccia dough according to the instructions.
Scrape the dough into the tin, being careful not to fold the dough over on itself. Reach under it and flip it over so that the top is coated with oil. Use the palms of your hands to press the dough into the tin. If it resists, cover and allow to rest for 10 minutes
Meanwhile, set a rack in the lowest level of the oven. Cut the pepperoni into rounds. Peel and crush the garlic.
Once the dough is risen, use your index finger to dimple the top all over at 2½cm intervals. Cover with the pepperoni slices, scatter over the garlic, oregano, chilli flakes and mozzarella.
Place the dough in the oven and reduce the temperature to 220°C, gas mark 7. Bake until the focaccia is firm and the toppings are golden – approx. 30 minutes. Halfway through the baking time, use a wide palette knife to lift the corner of the focaccia to
Once baked, slide the focaccia on to a rack to cool.