Dad’s Pizza Focaccia
Cooking Time: 0:20
Preparation Time: 2:00
- 1 ¾ cup (250ml) lukewarm water
- 2 sachets (14g) dried yeast
- 1 tbs caster sugar
- 4 ½ cups (600g) bread flour, plus extra for dusting
- 1 tbs sea salt flakes
- 1/3 cup pizza sauce
- 200g tub baby bocconcini, sliced
- 3 garlic cloves, thinly sliced
- ½ red onion, thinly sliced
- 250g cherry tomatoes, halved
- Basil leaves, to serve
- In a Pyrex 2 cup (460ml) glass jug, combine the lukewarm water, yeast and sugar and stir. Set aside for 5 minutes or until yeast has activated and started to foam.
- On a clean, dry bench top, combine the flour and half the sea salt and make a well in the centre.
- Slowly pour the yeast mixture into the well, mixing with a fork as you go.
- Knead the dough for around 5 minutes until you have a smooth, springy, soft dough.Use a little extra flour if the dough is sticky. Roll dough into a 30cm x 20cm rectangle.
- Lightly oil a Pyrex Casserole Easy Grab baking dish 33cm x 22.5cm x 5cm (2.8L capacity) with olive oil. Transfer the dough into the dish, cover with a clean tea towel and set aside to prove in a warm place for 45 minutes or until dough has doubled in size.
- Meanwhile, preheat the oven to 220°C (200°C fan-forced) and prepare the toppings.
- Use your fingertips to create dimples in the dough. Dollop and roughly spread the pizza sauce over dough. Scatter cheese, garlic, red onion, cherry tomatoes and remaining sea salt over the dough.
- Set aside to prove for a further 10 minutes.
- Bake for 20 minutes or until focaccia is cooked through and cheese melted.
- Scatter basil leaves over to serve.
Tip – Let the kids choose the pizza toppings. You can use any vegetables, cheese or meats. It’s interactive, creative and fun.