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Three flavour focaccia
Three flavour focaccia
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Total Time:
1 hour 5 minutes
Easy, versatile focaccia bread perfect for Saturday baking. Simply blend in food processor, let rise overnight. Enjoy with salad and chicken for a delicious dinner.
Ingredients:
  • 400 g strong white bread flour plus extra for dusting
  • 100 g fine ground semolina flour or strong white bread flour
  • 1 sachet dried yeast
  • ½ tablespoon golden caster sugar
  • 300 ml lukewarm water
  • olive oil
  • extra virgin olive oil to finish
  • 1 bunch of fresh basil (30g)
  • 1 large handful of ripe cherry tomatoes
  • white wine vinegar
  • 2 cloves of garlic
  • 30 g Taleggio cheese
  • 1 small log goat's cheese
  • Parmesan cheese
  • 1 sprig of fresh rosemary
  • 2 red onions
  • a few sprigs of fresh thyme
  • balsamic vinegar
Instructions:
  • In a large bowl, combine the flours and ½ tablespoon of sea salt. Make a well in the middle. In a separate bowl, mix the yeast and sugar with lukewarm water using a fork until foamy. Slowly pour it into the well, mixing as you go until all ingredients come together. Knead vigorously for about 5 minutes until you have a smooth dough. Transfer the dough to a lightly oiled bowl, cover with a tea towel, and let it double in size for 30 minutes in a warm place. While the dough rises, preheat the oven to 220°C/425°F/gas 7 and prepare the toppings. For the balsamic onion topping, sauté onions and thyme in olive oil, then add balsamic vinegar. For the basil and cherry tomato topping, combine basil, tomatoes, garlic, olive oil, vinegar, salt, and pepper. Once the dough has risen, spread it out on a baking tray. Make dips on the surface. Add onion and tomato toppings to two-thirds of the dough and three-cheese and rosemary toppings to the remaining third. Drizzle with olive oil, sprinkle with salt, and let it prove for 20 minutes. Bake for 20 minutes until golden and soft in the middle. Enjoy!

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