Chilli Oil, Tomato, Mozzarella & Olive Focaccia

Few things beat a fresh batch of Focaccia. I adore the ease of this bread. Its minimal effort, maximum reward. Instead of using olive oil in this recipe to dimple and prove the dough, I’ve gone for a punchy chilli oil. Accompanied by fresh cherry tomatoes, mozzarella, thinly sliced red onion and green olives; this is my ultimate snack.

Ingredients - Makes one 9x12 inch tray

320ml water (1)
500g strong flour 
80ml tepid water (2)
Pinch of sugar
5g dried yeast (10g fresh)
3/4 tbsp flakey salt 

Toppings:
Chilli oil
1 x ball of mozzarella
Handful of cherry tomatoes, cut in half
Handful of olives
Half a thinly sliced red onion
Salt 

Method

Mix the 320ml water and flour together in the bowl of a stand mixer until all the flour has been moistened. Cover and leave for 1 hour. 

Mix the 80ml of tepid water, sugar and yeast together and leave for 5 minutes. Place the flour/water bowl onto the stand mixer fitted with a dough hook. On low speed, gradually add the yeast mixture. Increase the speed to medium-high until the dough starts to slap around the bowl (approx. 5 minutes.) Scrap down the bowl and to knead on high for more 5 minutes. 

Grease a bowl with olive oil and transfer the dough. Cover and leave for 1 hour, or until doubled in size. 

Liberally grease a 9x12inch tray with olive oil and place the proven dough inside. Using oiled fingertips, push the dough out until it is spread to all the corners of the tray. Cover with clingfilm and refridgerate overnight. 

Preheat the oven to 220C. Take your focaccia dough out of the fridge and drizzle over some chilli oil. Using your fingertips, press a few dimples into the dough, being careful not to do too many or knock it back much. Press your tomato halves, olives and torn mozzarella into the dough. Sprinkle over the sliced red onion before drizzling over more chilli oil. Press your fingertips into the dough a few more times & sprinkle with flakey salt. 

Bake for 20-25 minutes until golden & sizzling.