Ingredients

The following ingredients have 8 Servings
  • 360 ml Warm water (110 F)
  • 9 g Active yeast
  • 15 g Olive oil
  • 15 g Sugar (or honey)
  • 9 g Salt
  • 500 grams Bread flour
  • 60 ml Olive oil
  • 8 - 10 Cherry tomatoes (whole or cut in half)
  • 100 g Mozzarella
  • 2 sprigs Rosemary
  • 3 - 4 sprigs Thyme
  • 1 tbsp Garlic sea salt
  • 4 - 5 Basil leaves
  • 60 ml Olive oil
  • 2 sprigs Rosemary (fresh)
  • 3 - 4 sprigs Thyme
  • 1 small Red onions (sliced)
  • 4 Garlic cloves (sliced (optional))

Instruction

  • Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110 F), yeast, oil, and sugar. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
  • Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
  • KneadBy hand - transfer to a well-dusted worktop and knead for 4 to 5 minutes.Stand mixer - once all the flour is well incorporated, knead on medium for 3 minutes.
  • Bowl - When the dough is soft, shiny, but still slightly sticky, shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
  • RIse - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. You can also leave it to rise in the fridge overnight. Pro tip - In winter, you may need 90 minutes or more, but in summer the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
  • Shape - Once the dough is double in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips.Pro tip – If the dough is not stretching, let it rest for 10 minutes then spread again. Letting the dough rest helps the gluten in the bread relax.
  • Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until almost doubles in volume.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
  • Oven - About 30 minutes before baking preheat the oven to 400°F / 200°C / Gas Mark 6.
  • Assemble - Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Cast iron pan - I've used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan. Rectangle pan - And, I've used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan. Pro tip – Coating the herbs and onion slices with oil will prevent them from burning in the oven during baking.
  • Bake - Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on the top. Then, transfer to a cooling rack for 10 minutes.Pro tip – If necessary, tent the top with aluminum foil to prevent burning. (I did not need to tent)
  • Cool - Transfer to a cooling rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt. Pro tip - I like to serve it along with more olive oil and balsamic vinegar to dip.