Mozzerella and Tomato Foccacia Recipe

Serves 10

2 cloves garlic, finely chopped
3 tbsp olive oil
500g strong white flour
7g fast action yeast
2 tsp salt
325ml warm water
1 tbsp olive oil
6 baby plum tomatoes, halved
1 ball mozzerella, shredded
sea salt
1 stalk rosemary

– Put the garlic and olive oil in a small bowl.  Put to one side. 
– Combine the flour, yeast, salt and water in a large bowl and mix with a wooden spoon until combined. 
– Add the oil and continue to mix.
– Turn out onto a floured surface and knead for 10 minutes until smooth. 
– Place in an oiled bowl an leave in a draft free warm place* for an hour or until doubled in size. 
– Knock down the dough and turn out onto an oiled baking tray. 
– Press out into a rough rectangle, cover and leave to rise for another 30 minutes
– Heat the oven to Gas Mark 7. 
– Once the dough has risen again use your fingers to poke the indentations into it all over.
– Press tomato pieces into these holes and drizzle with the garlic andolive oil. 
– Bake for 10 minutes then remove from the oven and poke the shredded mozzerella into the indentations too.
– Scatter with a pinch of sea salt and the rosemary. 
– Return to the oven for 15 minutes. 
– Remove from the oven and serve straight away. 

* On a warm day I find that putting the bowl, covered in a teatowel, inside a basket in the conservatory is perfect. 

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