I love a nice focaccia with a fluffy middle and a slightly crisp edge. It’s a bread made with a decadent amount of salt, oil and rosemary. When translating it into a burger bun though I wanted it to be slightly lighter, after all it’s going to be wrapped around a big juicy burger and a slab of cheese, so here it’s only made with the lightest spritz of oil on the outside and without the traditional salt sprinkle on top.

I devised the Focaccish Buns to compliment the Italian inspired flavours of the Aromatico Burger from Sagaia Meat but I’ve also had them with the Beyond Burger. Either way you can top the burger with mozzarella style cheese slices (Violife brand) and spread the bun with vegan pesto (we love the Tesco own brand) and work some veggies in there in the form of rocket or bitter salad leaves. Then serve with Kate’s current favourite potato: Pesto Wedges.

Focaccish Buns (makes 2) 

125g strong white bread flour
75ml warm water
1/2 teaspoon dried yeast
1/4 teaspoon salt
2 teaspoon olive oil
1/2 teaspoon rosemary, chopped small for sprinkling
Olive oil spray

Mix the flour, water, yeast, salt and olive oil into a dough and knead for two to three minutes until you get a nice, strong ball of dough.

Leave to rise for one hour.

Pre-heat the oven to 220° and spray a baking sheet with olive oil.

Divide the ball of dough into two balls and flatten, until they are the width of a burger. They’re not going to be as tall as a regular bun so don’t worry about them looking a bit disc-like.

Place them on the baking tray, leave to prove for 30 minutes.

After proving make dimples in the top of the bread by poking your finger 3/4 of the way down through the dough. Spray the tops with olive oil, sprinkle over the rosemary and lightly pat down.

Bake for 15 minutes or until golden on top and starting to brown along the sides.