This bake has all the favourite flavours of a classic Margherita pizza, encased in a fluffy, light focaccia. This bread is perfect for a picnic or simply served alongside a salad, for a summer dinner.
Makes 1 medium focaccia, serves 4-6.
For the focaccia:
300g strong white flour.
7g dried yeast
2 tablepsoons olive oil.
2 teaspoons dried basil
1 teaspoon salt
For the topping:
1 teaspoon dried basil
150g mozzarella (cut into chunks)
1 large tomato (thinly sliced)
1 tablespoon sea salt
Place the flour into a large bowl and rub in the yeast.
Add the basil, oil, salt and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a lightly oiled surface and knead for around 10 minutes, or until it feels smooth and elastic.
Return the dough to the bowl and cover with a tea towel.
Leave the dough to rise, for around an hour, or until it has doubled in size.
When the dough has risen, place it into a lightly greased 20cm cake tin, gently pushing it into the sides so it fills the tin.
Cover again with a tea towel and leave to rise for 30 minutes, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the focaccia has risen, make indents all over the surface with your knuckles and sprinkle over the basil, tomato, cheese and salt.
Drizzle over the oil and place the cake tin onto a baking tray (incase the cheese spills over).
Bake for around 20 minutes, or until the cheese is deliciously burnished.
Cool a little in the tin before serving.