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Making Topped Focaccia

  • 1 min read
Julian & Gavin from the Bakery demonstrate another Home Schooling Activity with the best way to make our favourite Topped Focaccia.
Simple White Bread Recipe
1kg Strong Bread Flour
700ml Warm Water
30g Yeast
5g Salt
Total Weight: 1.735 kilos
Topping For Four Focaccia
2 Tablespoons Whatton Farm Coldpress Rapeseed Oil 
4 Tablespoons Sun-dried Tomato & Roasted Red Pepper Sauce
4 Jalapenos
16 Cherry Tomatoes
24 slices of Spicy Chorizo
40g Lincolnshire Poacher Cheese or other strong Cheddar
  1. Mix Water & Yeast together
  2. Add Flour & Mix to paste Leave for 30 minutes
  3. Add Salt & knead through dough
  4. Transfer to Oiled container & cover
  5. Leave for 1.5-2 hrs at room temperature until double in size
  6. Tip dough out on to table, release air & Round Shape into the Tin & prove for 30 minutes
  7. Coat with coldpress rapeseed oil
  8. Spoon on tomato sauce
  9. Layer on Jalapeno slices
  10. 4 cherry Tomatoes
  11. 6/8 slices of Spicy Chorizo
  12. Good handful of grated Strong Cheddar Cheese
  13. Prove for 30 minutes until double in size.
  14. Bake in the oven for 25-30 minutes at 230 degrees

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