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.