1

Make the dough as in the "Focaccia classica" recipe, oil it and leave to rest for 20 minutes. Then turn the dough over, dimple it and spread the filling over two—thirds of the dough. Fold the short side, covered with the filling, into the center. Fold the other short side (without tilling) over the top. Then fold in the sides in the same way. Press down very gently with your fingertips and flatten out. Handle the dough as carefully as you can, as the filling mixture makes it quite fragile. Turn the dough over and rest for another 20 minutes. Turn it back again and repeat the turning and folding twice more.

2

So that you got three lines of filling running through tho broad, it is important to fold always in the same order, so make a mark with some flour on your work surface and also make a mark with the top of a knife on your piece of dough. Than you can match these up and start folding from the same place each time.

3

Leave to rest for 30 minutes, no longer, otherwise the weight of the filling will knock out the bubbles (especially if it is quite moist) and you will have a line of unbaked dough. Sprinkle well with flour and place on a large baking sheet or nonstick tray. With a long knife, cut in half across the width. Turn each half over onto one end and stretch each half lengthwise. Rest for 10 minutes to let the dough relax.

4

Bake as in the previous recipe, opening the door slightly for the last minutes. This is because the wet filling will introduce humidity into the middle of the bread and you need to help it dry out at hit.

5

Garlic confit:

6

Rinse the garlic under cold running water, to reduce some of the strong aroma. Put in a pan with the sugar, milk and salt. Bring to a boil, turn down the heat and cook gently for 15 minutes, until the garlic is pink. Take off the heat and cool to room temperature. The mixture will be quite sticky and will cling to the dough as you spread it.

7

Eggplant:

8

Cut the eggplant into medium—thick slices and put it into a bowl with a little sea salt and a little water. Place a plate on top to weight it down and leave for 20 minutes until the water turns violet. Squeeze the eggplant gently to get rid of the excess moisture and pat dry.

9

Heat the oil in a pan, add the garlic and the eggplant and cook for 5 to 10 minutes. Take the pan from the heat, add the herbs, cover and leave to cool down and infuse for about 30 minutes.

10

Sun-dried tomato and sage:

11

Dram tho oil from the tomatoes and halve them, than combine with the sage leaves.

12

Cabbage, potato and buckwheat:

13

Preheat the even to 400°F. Scatter the buckwheat on a baking tray and put into the even for 25 minutes until toasted and golden.

14

Cut the cabbage into 1/2-inch chunks and blanch in boiling salted water for about a minute. Drain.

15

Heat the butter in a pan and cook the cabbage until soft and melting.

16

Add the buckwheat and 2 tablespoons of water and cook for about a minute until the buckwheat just begins to soften.

17

Remove from the beat, stir in the potato and leave until cold.

18

Season and drizzle with a little olive oil before using.