Focaccia is one of my favourite breads because it’s so light and airy, and incredibly easy to make and adapt. I decided to add mozzarella and red onion chutney to a basic focaccia recipe to make the bread more flavoursome and interesting.
For the dough
-500g strong white bread flour
-2 tsp salt
-2 sachets dried yeast
-2 tbsp olive oil
– 400ml cold water
For the topping
-1 jar of red onion chutney
- Place your flour, salt, yeast and olive oil in a bowl and add 300ml of the water. Gently stir with a spoon until a dough has formed (you may need to add a little extra flour here if the mixture is too wet).
- Then begin to knead the dough in the bowl and gradually add the remaining water.
- Using a dough hook on your mixer, leave on a medium speed for around five minutes, or if you don’t have a mixer, knead for 10 minutes.
- Then tip the dough onto an oiled work surface and continue kneading for another five minutes. Return the dough to an oiled bowl, cover, and leave to rise until doubled in size (around half an hour).
- Line two baking sheets with baking paper. Take the dough and divide into two portions, flatten each on to a baking sheet stretching out to the corners and press your thumb to create little dints.
- Leave to prove for one hour, and then spread onion chutney around the bread followed by placing the mozzarella on top.
- Preheat the oven to 220 degrees C and bake in the oven for 20 minutes. Serve warm.