Seasonal wok and focaccia in single-serve grill pans

Focaccia

Start by preparing the focaccia dough. Heat the water to hand temperature and dissolve the yeast in the water. Add the salt. Add the flour to the dough a little at a time. Knead the dough and add the oil towards the end of the preparation. Scrape the dough from the bowl and knead it on the oiled work surface for 5 minutes. Rise the dough in a warm place until doubled in size.

Grease the single-serve grill pans with olive oil and divide the dough into four parts. Press it around the pans. Rise the loaves under a baking sheet for about 30 minutes.

Use your fingers to press dimples into the surface of the risen loaf. Add a splash of olive oil and sprinkle with finger salt. Pick the rosemary leaves and press them into the surface of the bread.

Bake in a 225°C grill for about 10-15 minutes.

 
Wok

For the wok, chop the vegetables into thin strips. Cook the noodles according to the package instructions and drain in a colander under cold water (this will prevent them from sticking together).

Prepare the wok sauce in a mortar. First chop the ingredients into small pieces and then mash them in a mortar with a pestle, finally pour in the sesame oil and soy sauce and swirl with the pestle a few more times.

Heat a cast iron wok pan on the grill and pour the sesame oil into it. Place the vegetables in the wok and mix for a few minutes. Add the cooked noodles and wok sauce and mix gently to combine. Then heat the wok for another 2-3 minutes.

Finally, garnish the wok with fresh coriander and enjoy with a warm focaccia!