Mozzarella And Tomato Focaccia

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Suddenly I found my salt focaccia was not quite hitting the spot and so I came up with a new recipe for Mozzarella And Tomato Focaccia. This flat bread is best cooked on a pizza stone and it is important to make sure you oil the dough before baking to keep the moisture in. Here I have used buffalo mozzarella and tomatoes to take me back to our visit to the South of Italy.

Mozzarella And Tomato Focaccia

It is not often that you can get me back to a restaurant after a bad experience. Dave and I first went to The Millhouse Kitchen for my birthday in 2012 and we had really bad service. The decent meal did not leave a good enough impression for us to want to go back, but we went with friends who wanted to go there. Kaz told me she always had good service when she went, and hoping that this issue had been resolved off we went for dinner in 2014. The service was shocking and my main course really not great and most notably, I was not given a finger bowl with either my starter or main course, both of which needed one. Last year someone who trains at the same gym that I go to was raving about the restaurant and recommended that we go there. I told her about our two experiences and she promised me that we would be guaranteed better service as her son was the manager. So, we made a booking to go with the children and I told her when the booking was for. Well, the service though slightly improved was still not good, and as the food was not excellent the place was now off my list. At the end of January, Kaz suggested we go there for dinner. Dave said OK and I was just looking for a meal out and good company. And, good company is what we got, together with poor service! Even worse, the manager on duty was not at all interested in dealing with our numerous complaints. The staff were not advised about menu specifications before dinner service started as the very same manager was too busy outside doing something else. And to make it sound like we were in a recurring nightmare, finger bowls were provided only upon asking for them and came in water tumblers! To add insult to injury, the waiter charged us for half the bill and our friends for the entire bill, making sure he got a tip we did not actually leave him. The chef has told us that he has fired the manager and we have been invited back for a meal on the house. As Kaz always gets decent service at lunch time, we will book for an afternoon meal. Would you go back to a restaurant after receiving poor service?

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4.67 from 3 votes

Recipe For Mozzarella And Tomato Focaccia

Using my lovely sourdough starter, this focaccia has an amazing depth of flavour
Recipe Category: Bread
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 150 g sourdough starter
  • 500 g bread flour, plus extra for dusting
  • 225 mls water
  • 12 g salt, plus extra for sprinkling
  • olive oil for drizzling
  • 10 baby tomatoes, cut in half
  • 150 g mozzarella

Method

  • Place the starter, flour and water into a stand mixer bowl
  • Using a dough hook, mix together on a low speed for 3 minutes
  • Increase the speed to medium for a further 6 minutes
  • Add the salt and mix for a further 2 minutes
  • Turn onto a lightly floured surface and shape into a ball
  • Lightly oil the bowl, return the dough to the bowl and cover
  • Leave to prove for 3 hours, turning the dough over once every 45 minutes
  • Preheat the oven to 220° Celsius
  • Turn onto a lightly floured surface and cover with a damp cloth
  • Leave for 15 minutes
  • Stretch the dough to fit a round pizza pan
  • Place onto the lined or sprayed pizza pan, stretching the dough to fit properly
  • Drizzle lightly with olive oil
  • Use your finger tips and dimple the dough
  • Place the tomato halves into the dimples, face side up
  • Tear and scatter the mozzarella over the top
  • Sprinkle salt over the top
  • Leave to settle for 10 minutes
  • Bake for 25 minutes
  • Cool in the tray and serve warm

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