Pizza Focaccia
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.
Serves
Ingredients
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.