A flat bread with an almost cakey texture, focaccia is often flavoured with different herbs and even baked with ham or cheese. It’s fun to experiment by making your own and trying out different toppings and fillings. Our Jarlsberg version uses a contrast of vibrant peppers, strongly flavoured chorizo and the smooth, nutty flavour of Jarlsberg.
Dissolve the yeast in lukewarm water. Add flour, oil, salt and wine and knead until smooth. Roll the dough into a square and prick with a fork. Clean the spinach. Sauté the onion in oil until soft. Add the garlic and spinach and sauté for a further 1 to 2 minutes Season to taste with salt and pepper. Preheat your oven to the maximum temperature, cut the peppers in two and remove the seeds. Rub the peppers with oil and bake them skin side up, until almost black. Leave them to cool and then peel off the skin. Reduce the oven temperature to 180 °C. Cut the Jarlsberg and chorizo into slices. Place the spinach and onion mixture on the dough, finishing with peppers, chorizo and Jarlsberg. Sprinkle with salt, pepper and oil. Bake in the oven for 25 to 30 minutes.