Mozzarella & Basil Focaccia
4
60 min
20 min
Ingredients
- 500g strong white bread flour
- 7g sachet yeast
- 3 tbsp olive oil
- Handful of basil
- Half a ball of mozzarella
Method
- Put the flour and yeast into a bowl, mix together and add 325ml tepid water. When the dough starts to form use your hands to bring the ingredients into a ball.
- Lightly dust your work surface with flour and tip out the dough and knead it for 10 minutes.
- Place the kneaded dough into an oiled bowl and cover with a lightly oiled piece of cling film to stop it sticking. Leave the dough to prove in warm place for an hour until the dough has double in size.
- Next, remove the dough and stretch across a baking sheet (20cm x 30cm). Cover the dough with a damp tea towel and leave in a warm place for 30-40 minutes until the dough has risen slightly.
- Meanwhile, chop the basil and mix with the olive oil and tear up the mozzarella and set the oven to 180°C or Gas Mark 4.
- When the dough has risen, press your fingers into the dough to make small holes and drizzle over the basil oil and scatter over the mozzarella.
- Bake in the oven for 20-25 minutes or until the bread is golden – cut into fingers and serve warm if possible.