Tomato and Chorizo Focaccia

1 handful of semi dried tomatoes in olive oil, plus extra to decorate

25g fresh yeast (or 1 sachet dried)

300g warm water (37C)

500g Laucke Pizza and Focaccia Flour

pinch of Murray river pink salt

1 chorizo cut into pieces

olive oil to drizzle

 

Place tomatoes into your Thermal Bowl and blitz 10 seconds/speed 7

Add fresh yeast and warm water and emulsify 10 seconds/speed 4

add 500g Laucke Pizza and Focaccia flour plus a large pinch or pink salt.  Mix for 6 seconds/speed 6 until ingredients are combined

Knead dough for 3 minutes/Locked Lid/Interval setting.  If dough is too sticky add a little additional flour as required.

Turn dough into a well oiled deep pan and spread out.  Cover dough directly with cling film, then cover with a tea towel.  Set aside to rise in a warm place for approx 30 minutes.

Once dough has risen, use your fingers to place dimples in lines across the dough.  Drizzle with some olive oil, place a piece of chorizo and semi dried tomato in each of the dimples.

Allow dough to “rest for 10 minutes before baking in a preheated 200C (fan forced)/220C oven for 25-30 minutes until golden and Focaccia sounds hollow.

 

Enjoy!