Ingredients:

Dough:

• 500 grams plain flour or bread flour
• 450mLs warm tap water (not hot)
• 2 teaspoons honey
• 4-5 grams instant dried yeast
• 2-3 tablespoons light olive oil
• 1 tablespoon salt
• Sea salt flakes
• Olive oil

Sauce: 

• 400ml passata
• 1/4 cup fresh basil leaves
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/4 teaspoon cracked black pepper

Topping:

• 300 grams finely grated parmesan (or pecorino) cheese
• 300 grams grated mozzarella cheese

Method:

1. Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
2. Mix in flour and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
4. After 15 minutes, stretch and fold the dough. Repeat this 3 times.
5. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
6. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper, and a good glug of olive oil.
7. Prepare the sauce by mixing all ingredients in a small bowl and set aside. Place grated parmesan in a seperate small bowl.
8. Tip the dough onto a lightly flour work bench.
9. Take small portions of dough, dunk into the sauce followed by the grated parmesan. You want to ensure that the dough is evenly coated all around. Place each dough all in the prepared sheet pan ensuring they are touching each other.
10. Cover tray and proof for another 1.5 hours at room temperature.
11. Pre heat oven at 215C fan forced.
12. Drizzle the dough with olive oil and dimple.
13. Bake on the middle rack of the oven uncovered for approximately 15 minutes. Take tray out of the oven and spread the grated mozzarella over the surface and bake for a further 15-20 minuted until focaccia is golden.
14. Once focaccia is baked, allow focaccia to cool on a baking rack slightly before serving.

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days.
  • Best served warm
  • Add ham, pepperoni, veggies as you wish at the same time as you assemble the buns.

Did you make this recipe? 

I love seeing what you cook! Tag me on Instagram @rossanos.casa