INGREDIENTS
TOMATO AND BASIL SAUCE
3 tbsp olive oil
4 garlic cloves
2 tins 400g tinned tomatoes whole tomatoes
1 bunch fresh basil
1/2 cups water
salt and pepper
brown sugar optional
FOCACCIA
700 g bread flour
680 g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration)
7 g dry yeast
12 g fine sea salt
1 tbsp honey optional
60 g extra virgin olive oil
6 tbsp tomato and basil sauce
50 g mozzarella sliced
1 tsp chilli flakes
fresh basil leaves to serve
INSTRUCTIONS
TOMATO AND BASIL SAUCE
In a large deep fry pan, bring the olive oil to heat. Turn the heat to low, add the peeled garlic cloves and cook for 2 3 minutes or until the garlic is slightly golden and has flavoured the olive oil. Using a slotted spoon, remove the garlic from the olive oil
If using whole tinned tomatoes, squeeze the tomatoes with your hand to slightly puree them.
In the same pan, combine the tinned tomatoes, water, a generous amount of salt and pepper and ¾ of the basil. Bring to the boil then turn the heat all the way down and leave to simmer for 30 40 minutes until the sauce has slightly thickened. Depending on the tinned tomatoes you are using, your sauce may need a little sweetness, taste and add sugar if needed.
FOCACCIA
In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
Repeat the stretch and fold method until a neat ball has formed.

In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1.
Prepare a baking tin by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 3 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.
Preheat the oven to 200 degrees C / 390 degrees F
Once the dough has risen, use your fingers to dimple the dough. Spread the tomato and basil sauce over the dough. Top with sliced mozzarella cheese and a drizzle of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt and chili flakes if using. Bake for 30 minutes or until the dough has developed a golden crust on top.
Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 30 minutes before slicing into it. Serve with fresh basil leaves.
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