Focaccia has always been a timeless favourite, celebrated for its airy texture and richness. For a healthier twist with added depth, we’ve incorporated the bold, salty touch of anchovies. Throw in some sprigs of rosemary for a herbal piney aftertaste.
Ingredients
- 1 tsp dried yeast
- 100g plain flour
- 200g mozzarella
- 1 tin anchovies
- 6 green olives
- sprig of basil and rosemary
- olive oil
- sea salt and freshly ground black pepper
Instructions
- Dissolve yeast and salt in 1 cup of warm water. Make a mound on a flat work surface. Make a well in the centre. Pour yeast mixture into the well. Add 2 tbsp. oil and knead the dough until it is even and elastic (around 10-15 minutes). Cut a cross into the top and let rise in a warm place for around 1 hour.
- After the hour, grease a pizza pan. Extend half the dough by hand and transfer to the pan.
- Cut the mozzarella into 1/4" cubes and sprinkle over the dough along with drained anchovies and a handful of basil leaves.
- Extend the remaining dough by hand and place over filling, pressing along the dough edge to seal.
- Sprinkle with green olives, a few rosemary needles and a big pinch of salt.
- Drizzle with olive oil and let rise for around 30 minutes.
- In the meantime, preheat the over to 180°F. Bake focaccia for 15-17 minutes. Serve warm.