Name: Pinbone’s peas, beans, ricotta and mint bruschetta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 50 gm sugarsnap peas, coarsely chopped; 50 gm frozen peas; 50 gm podded broad beans (about 150gm unpodded); 50 gm podded edamame (see note); Juice of ½ lemon; 1 tbsp olive oil; 150 gm ricotta; ¼ cup mint, coarsely torn; Focaccia; 460 gm baker's flour; 3 gm (1 tsp) brown sugar; 7 gm (1 sachet) dried yeast; 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve

Pinbone’s peas, beans, ricotta and mint bruschetta

Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.

Serves 6

Prep

15M

Cook

35M

Total

50M

“This classic combo of peas, ricotta and mint could be the most popular dish we’ve done,” says Mike Eggert. “The focaccia recipe is the easiest and most reliable we’ve ever come across. Stretch the dough out thin or make it thick and fluffy – it works great any way you want and makes the perfect vehicle for bruschetta toppings or for mopping up sauces or melted cheese.”

Ingredients

50 gm sugarsnap peas, coarsely chopped

50 gm frozen peas

50 gm podded broad beans (about 150gm unpodded)

50 gm podded edamame (see note)

Juice of ½ lemon

1 tbsp olive oil

150 gm ricotta

¼ cup mint, coarsely torn

Focaccia

460 gm baker's flour

3 gm (1 tsp) brown sugar

7 gm (1 sachet) dried yeast

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve

Method

1.For focaccia, combine 450gm flour and 1½ tsp salt in an electric mixer fitted with a dough hook. Lightly whisk remaining flour, sugar and dried yeast in a separate bowl with 300ml lukewarm water, then leave until bubbles appear (5-7 minutes). Add oil to yeast mixture, then, with the mixer on low speed, add yeast mixture to flour and knead until smooth and elastic (8-9 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and leave in a warm place until nearly doubled in size (20-30 minutes). Preheat oven to 230°C. Gently knock back dough, cover and prove until nearly doubled in size again (10-15 minutes). Transfer to a well-oiled 12cm x 23cm loaf pan. Cover and leave to prove until about 1cm below top of tin (15 minutes), then bake until golden brown and focaccia sounds hollow when tapped on the base (25-30 minutes). Cool on a rack (about 1 hour), then cut into 12 slices.

2.Bring a saucepan of salted water to the boil and blanch peas and beans for 20-30 seconds until bright green and still crunchy. Drain, then peel broad beans and mix with lemon juice, oil and remaining peas and beans in a bowl and season to taste.

3.Grill focaccia slices on a baking tray until well toasted (1-2 minutes each side).

4.Spread ricotta on focaccia, spoon pea and bean mixture on top, scatter with mint, drizzle with extra olive oil and serve.

Frozen edamame are available from Asian grocers.
Drink Suggestion: A riesling such as Koerner “Watervale” Riesling. Drink suggestion by Franck Moreau.
Notes