Mozzarella & Basil Focaccia
500g strong white bread flour
7g sachet yeast
3 tbsp olive oil
Handful of basil
Half a ball of mozzarella
Put the flour and yeast into a bowl, mix together and add 325ml tepid water. When the dough starts to form use your hands to bring the ingredients into a ball.
Lightly dust your work surface with flour and tip out the dough and knead it for 10 minutes.
Place the kneaded dough into an oiled bowl and cover with a lightly oiled piece of cling film to stop it sticking. Leave the dough to prove in a warm place for an hour until the dough has doubled in size.
Next, remove the dough and stretch across a baking sheet. (20cm x 30cm). Cover the dough with a damp tea towel and leave in a warm place for 30-40 minutes until the dough has risen slightly.
Meanwhile, chop the basil and mix with the olive oil and tear up the mozzarella and set the oven to 180c or gas 4.
When the dough has risen, press your fingers into the dough to make small holes and drizzle over the basil oil and scatter over the mozzarella.
Bake in the oven for 20-25 minutes or until the bread is golden - cut into fingers and serve warm if possible.