HOMEMADE FOCACCIA WITH MOZZARELLA

GAIA PEARLS RECIPE NO.1

ALL YOU NEED:
500G STRONG BREAD FLOUR, PLUS EXTRA FOR DUSTING
7G DRIED FAST ACTION YEAST
370 ML WATER
2 TSP FINE SEA SALT
5 TBSP OLIVE OIL, PLUS EXTRA FOR THE TIN AND TO SERVE
1 TSP FLAKY SEA SALT
1⁄4 SMABLLLOBGUNCH OF ROSEMARY, SPRIGS PICKED
SMALL FRESH MOZEREALLA BALLS AND 1 CUP OLIVES

HOMEMADE FOCACCIA WITH MOZZARELLA

Why not try our fabulous focaccia recipe? A versatile bread that looks great and goes well with almost any meal from all over the world.

STEP 1

Place the flour, salt, yeast, oil and water in a large bowl and mix until a dough forms, then continue kneading by hand in the bowl for 10 minutes. The dough will be quite wet and very soft. Pour the dough onto a greased surface and continue kneading for another 5 minutes. Place the dough back in the bowl, cover with greased plastic wrap and let rise in a warm place for 1 hour or until doubled in size.

STEP 2

Tip the dough into a baking tray, pushing the dough to the corners. Using your fingers, make holes over the dough at regular intervals in rows about 4cm apart. Make sure the holes reach to the base of the tin.

STEP 3

Preheat the oven to 220°C. Fill the holes with the olives, mozzarella and rosemary sprigs, sprinkle the dough with the sea salt and drizzle with the oil.

STEP 4

Bake in the oven for 20-25 minutes or until the focaccia is well risen and golden brown. Using a wide metal spatula, lift the focaccia from the pan and slide it onto the rack. Cool for at least 30 minutes before serving.