Focaccia…Your Way…….

Directions

FOR THE DOUGH

Time to make some dough... Firstly place the flours and 1/2 tablespoon of sea salt in a large bowl then make a well in the middle. Next add the yeast and the sugar to the water then mix with a fork. Leave this for a couple of minutes and once it starts to foam slowly pour it into the well mixing with a fork as you go.

Once the ingredients have come together its time to get kneading, knead for around 5 minutes until you have a smooth, springy, soft dough.

Lightly oil a large bowl and transfer the dough to the fresh bowl. Dust with a little extra flour, cover with a tea towel and leave it to prove for around 30 minutes in a warm place. We are looking for it to double in size, even overnight in the fridge.

FOR THE TOPPINGS

As the dough rises preheat the oven to 220c or gas mark 7. For the balsamic onion topping, fry up the sliced onions and thyme in olive oil over a low heat for roughly 5 minutes. Add the balsamic, reduce for a minute or two then leave to cool.

For the cherry and basil topping roughly chop the basil and place it in a bowl with the tomatoes. Season with salt and freshly milled black pepper, a drizzle of olive oil and a dash of white wine vinegar. Add the garlic and give it all a good mix.

BRINGING IT ALL TOGETHER

To cook the focaccia, once its risen giving it a good knocking back then lay it in the tray drizzled in olive oil. Push down on the dough, like you are playing a piano making lots of little wells.

Place the first two toppings over two thirds of the tasty looking focaccia. For the third break up the Taleggio and goats cheese, sprinkle the grated parmesan and rosemary over the third section. Season with freshly milled black pepper and a good drizzle of olive oil. Leave to prove for around 20 minutes. Bake for around 20 minutes until golden on top and soft in the middle.