Method (Makes 1 tray – 10 – 12 portions)
Place the water, chilli paste, grated cheese and ciabatta mix into a bowl and mix to a soft dough.
Knead well for 5 minutes until a well developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Press the dough into a greased “Swiss roll” tin measuring 30 x 20cm.
Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 25 minutes or until doubled in size.
Dimple the dough with your fingers and drizzle with 2 tablespoons of olive oil then scatter over the peppers, tomatoes, cheese, rock salt and chilli flakes.
Cover with the damp tea towel, plastic or polythene and rest in a warm place for 15 minutes.
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen and deep golden brown.
Brush with the remaining olive oil whilst hot.
Hi Deb, Re my call to you yesterday, just to let you know that I did as you said regarding cooking the dough in advance and it has worked out fine. Fair chuffed with the result. I did roll it out a bit thinner and the result is great and good size too. Given the texture I think I would prefer to call it Garlic & Rosemary Focaccia with a pizza style topping rather than pizza if you get my drift. Whatever I call it anyway it is sure 1,000 time better than the shop bought doughy rubbish. Thanks again it is great to know there is still a company who care so much for their products and customers after purchase. Cheers,
Angela
A Foccacia makes a great addition to any Mediterranean meals & especially summer barbeques. This recipe, made with peppers, sun dried tomatoes with chilli & cheese on top – is very Mediterranean and very moreish too! Deb the Bread