Recipe For Mozzarella And Tomato Focaccia
Using my lovely sourdough starter, this focaccia has an amazing depth of flavour
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