Nigel Slater’s recipes for olive and rosemary focaccia, and roast aubergine and preserved lemon sandwiches

A slow and easy focaccia for summer, and a dreamy vegan filling to complement it

It has been a week of blazing sun, with bees on the clumps of thyme coming through the cracks in the stone paving, of lunches outdoors, our olive-oily fingers tearing at thick sheets of focaccia being passed around the table.

The focaccia was spiked with chopped rosemary and green olives. The whole loaf smelled of deepest summer and we ate it with roast peppers and marinated anchovies that shone silver in the sun. I have baked this loaf the day the dough is made and it rises well, with a good airy texture, but better (if you have time) is to make the dough the day before and let it prove overnight in the fridge. The slow rise seems to give the finished bread a better flavour.

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