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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
Author: an original recipe from Lavender and Lime


  • 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


  • 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