- 750g strong flour
- 10g dried fast action yeast
- 15g salt
- 500ml tepid water
- 10g sugar
- 75ml olive oil
For the topping:
- 200g taleggio cheese
- 1 jar of marinated artichokes with the zest of 1 lemon mixed through
- 2 large handfuls of slow-roasted piccolo or cherry tomatoes (store-bought semi-sundried tomatoes will work perfectly)
- 75g black olives
- Handful of fresh baby basil leaves
Brush a 30cm x 20cmx 4cm baking tin and line with oil and dust with flour.
Mix the yeast, flour and salt in a large mixing bowl. Mix the warm water with the sugar.
Make a well in the centre and pour in half the volume of lukewarm water & olive oil. Mix well to form a soft wet dough, adding the remaining liquid as necessary.
Turn the dough out on to a lightly floured work surface and knead for 10 minutes until smooth and elastic and bounces back when you touch it. Place in an oiled mixing bowl, cover with a damp cloth and leave to rise in a warm place for about 1 hour until doubled in size.
Turn the dough out onto a lightly floured surface again, knocking it back to remove the air pockets, then knead for another 2–3 minutes. Roll out to a large rectangle about 1cm in thickness and then into the baking tray. Cover with the cloth again and leave to rise for 20 minutes until risen again.
- Preheat the oven to 220°C.
Stud with the olives, lemony artichokes, cherry tomatoes and bite-size Pieces of the taleggio cheese. Drizzle with the remaining olive oil and then roast for 15–20 minutes until just cooked through and golden. Remove from oven halfway through, indent with a fork to give the characteristic focaccia thumb like marks and return to the oven.
- Leave in the tin for a few minutes, then turn out on to a wire rack to cool and drizzle with a little extra olive oil before tearing and sharing etc.