Pizza Focaccia

Not too tricky
Not too tricky
Not too tricky
Not too tricky
2:30 h

Focaccia is a summer party staple. Great as a side or a snack, it really is the bread for all occasions. This brilliant BOSH! recipe pushes your usual focaccia up a gear using sun-dried tomato oil, tomato pesto and plant-based mozzarella to create a brilliant pizza-bread hybrid. It's totally delicious.

Start cooking ➞




For the focaccia

<item-todo-done>1 jar of sun-dried tomatoes<item-todo-done><item-todo-done>12g instant yeast<item-todo-done><item-todo-done>250g strong plain flour (plus extra for kneading)<item-todo-done><item-todo-done> pinch of flaky sea salt<item-todo-done>

For the topping

<item-todo-done> pinch of flaky sea salt<item-todo-done><item-todo-done>4 tsp sun-dried tomato pesto<item-todo-done><item-todo-done>100g grated plant-based mozzarella<item-todo-done><item-todo-done> handful of basil leaves<item-todo-done><item-todo-done> black pepper<item-todo-done>

Before you start

Baking tray | Mixing Bowl | Cling Film | Wire rack

Make the dough

  • Sieve the flour into a large mixing bowl.
  • Pour in the yeast, 2 tablespoons of oil from the sun-dried tomato jar, salt and 110ml of warm water.
  • Mix well until the mixture comes together to form a soft, smooth and wet dough - you can add more warm water if needed to make a soft and wet dough.

    Knead the dough

  • Scatter some flour over your work surface and flip the dough out onto it.
  • Knead the dough for a couple of minutes - the dough should be wet, but keep kneading until it comes together and doesn’t stick to your hands anymore.

    Infuse the dough

  • Finely chop about 5 sun-dried tomatoes and scatter over the batter.
  • Knead the mixture again until all of the sun-dried tomatoes are evenly mixed through the batter - if the dough is too sticky to handle add a pinch more flour to the surface or your hands, but avoid drying out the dough too much.

Spread out the dough

  • Drizzle some more of the oil from the sun-dried tomato jar over a baking tray and flip the dough out onto it.
  • Spread it out so it takes up most of the tray but don’t worry about reaching all the corners yet - the dough will naturally relax and stretch out further as it rises.

Let the dough rise

  • Cover the baking tray with lightly oiled cling film (we find this works better than anything else) and leave to rise in a warm, dry place for about 1 hour, until the dough is well risen and soft.

Top and bake the dough

  • Once the dough has risen, use your fingers to prod indentations all over the dough.
  • Drizzle some more of the sun-dried tomato oil (or normal olive oil if you have no more) over the dough and scatter with flaked sea salt.
  • Leave to rise again for 30 minutes, while you preheat the oven to 190ºC, fan setting.
  • Bake for 25-30 minutes until golden brown and cooked through.

Add the pizza toppings and grill

  • Once cooked, remove the dough from the oven and flip out onto a wire rack, leave to cool a little while you turn the oven to grill.
  • Spoon the sun-dried tomato pesto over the dough and evenly spread out.
  • Scatter with some grated mozzarella, and cook for 5-10 minutes until the cheese has melted.
  • Scatter with some basil leaves and pepper before serving.
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