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Spiced Lamb Focaccia bread with Pickles, Sumac & Yogurt Spiced Lamb Focaccia bread with Pickles, Sumac & Yogurt

Spiced Lamb Focaccia bread with Pickles, Sumac & Yogurt

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Recipe by Dan Cruickshank. The prep time for this dish varies depending on whether the focaccia is made from scratch (recommended) or bought fresh at a supermarket.

Preparation: 20 mins 
Cooking: 70 mins
Ingredients
  • 300g mince lamb
  • 1 tbsp cumin powder
  • 1 tbsp cumin seeds
  • Salt and Cracked black pepper
  • 3 tbsp curry powder
  • Sumac, pickles and a yogurt dip on the side to serve  

Focaccia ingredients

  • 1.6kg plain flour
  • 1 litre room temp water
  • 40g salt
  • 12g instant yeast
Method

Spiced Lamb

  • For the spiced lamb I used 300g mince lamb. Pinch of salt, tbsp cumin powder, tbsp cumin seeds, cracked black pepper, and 3 tbsp curry powder.
  • Fry off in a hot pan with all the spices for about 8 minutes and set aside.

To make the Focaccia

  • In a bowl add all your ingredients except your salt. Mix on a slow setting for about 10 minutes. Then add your salt and mix on high for a further 5 minutes.
  • Remove and cut into 3 balls.
  • Oil up a dish (a lasagne dish works best) and pop in one of the balls of dough. Don’t worry if it doesn’t fit the dish at first. It will expand and prove. Leave somewhere warm, covered with a cloth. Or even a small bit of clingfilm.
  • After 30 to 40 minutes your quick dough will have risen. With your fingers, push in some holes and dimple the bread. Brush with good olive oil and Irish sea salt.
  • Bake for 13 minutes at 220 degrees or 180 degrees for about 18 minutes. If you put a tray on the bottom of the oven beforehand to get it hot and add water to it as you put in your bread it will help steam which is good for the bread to stay soft and develop a crust towards the end.
  • Just before you put your focaccia in the oven, spoon your cooked lamb over the risen dough and lightly press it in. any excess juice you want to seep into the bread. Cook as shown above.
  • Allow to cool and cut to whatever size you like or dig in a rip it apart. Looks great on a table or for picnics, lovely warm or cold. Serve with sprinkled sumac and pickles on top and a yogurt dip on the side.

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