I use a basic pizza dough, whatever your favourite TM pizza dough recipe is, use it here.
Topping ingredients:
1 medium sized ripe, fresh tomato-preferably Roma- pat dry with paper towel
12 pitted Kalamata olives or more, drained and cut in half lengthwise
6-12 medium anchovy fillets, drained on paper towel
3 cloves garlic
50ml EVOO
1 Tblsp Dried Italian herb mix
70g grated mozarella cheese or to taste
Salt and white pepper to taste- keep in mind that olives and anchovies are quite salty.
What to do:
1.Make your pizza dough, wrap in thermomat (or cover with glad wrap) and let it rest for about 20min.
2.Grate your cheese in
and set aside- you can use a combination of mozarella and parmesan if you wish but don't use all parmesan as it doesn't melt as well as a softer cheese.
3.Chop garlic in
, scrape down sides, add oil and herb mix, salt and white pepper and blend on Sp 2, for 3 sec
4.Cut tomato in half and squeeze as much of the seeds and juice out as you can, then chop tomato into small dice.
5.Turn your oven onto 220 deg C and place pizza stone in oven to preheat. If you don't have a pizza stone, it will bake fine in a pizza tray as well.
6.Roll out pizza dough onto baking paper if you are using a pizza stone, or pat it into a lightly oiled baking tray so that it is about 1.5-2cm thick.
7.Spread oil mixture onto dough as evenly as possible.
8.Push olive halves into dough at roughly equal distances from each other, all over the focaccia.
9.Tear anchovy fillets into about 1 cm pieces and push into dough in between the olives.
10.Sprinkle the diced tomato out all over focaccia and push into dough with the open palms of your hands.
11.Spread grated cheese all over focaccia and again pat it into the dough with your palms.
Place focaccia onto pizza stone with baking paper, or place baking tray into oven and bake until it is risen and nice and crispy. If you are using a pizza stone, pull baking paper out from under the pizza after about 10min of cooking to get a nice crisp base.
Once cooked, you can either cut it into wedges or into approx 5cm squares to use as finger food. It is great for a party to serve with drinks. You can leave anchovies out if you want a less "hardcore"version
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