(Mozzarella, Tomato and Garlic Focaccia)

Focaccia has to be one of my favourite breads. This one is soft and airy with great depth and with all these topping ingredients it’s substantial enough to be a meal on its own.

Makes: One large oblong loaf

Level: Not too difficult

Time: 15 – 20 min hands on, 60 -75 min first prove, another 10 min hands on then 45 – 60 min second prove. 25 min baking.

Need: A baking tray – about 20cm x 30cm, ideally with reasonably deep sides

Ingredients

500g/18oz Strong white flour
10g/¼oz fine salt
7g sachet of instant yeast
100ml/3½ fl oz olive oil
300ml/10 fl oz water
75ml/2½ fl oz salt water (15g/½oz salt dissolved in 60ml/2 fl oz tepid water)
2 balls of buffalo mozzarella, drained and torn into pieces
2 large tomatoes, sliced
2 – 3 (or more) cloves of garlic, cut into quarters or thereabouts

Method

1. In a large bowl, mix the flour, salt and yeast. (Keep the salt and yeast apart in the bowl prior to mixing.) Stir in 50ml olive oil and all the water. Mix well.

2. Knead the dough either by hand on a lightly floured surface for about 7 – 12 minutes, or in a stand mixer with a dough hook for about 5 – 7 minutes. Put the dough into a lightly oiled bowl, cover and leave for about an hour in a moderately warm room.

3. Line the baking tray with parchment and lightly oil the surface. Roll out or gently stretch out the dough to roughly fit the tray. Place it into the tray and prick the top with a knife then make indentations with your fingers or knuckles. Brush the salt water and remaining olive oil all over the surface. (Don’t panic if it appears to be too much liquid – that’s OK)

4. Cover the surface with the torn mozzarella, sliced tomatoes and garlic pieces. Cover the tray or put it into a large plastic bag for about 45 minutes.

5. Preheat the oven to 220°C / fan 200°C / 425°F / Gas 7. Put a baking stone in the oven if you have one.

6. Bake for about 25 minutes. Cool in the tin tray for 10 minutes then carefully slide it onto a wire rack to cool fully.