Oozing Mozzarella Focaccia12:52
This is one of those Sunday breakfast bakes when the family is brought downstairs by the smell coming from the kitchen, very eager to open the oven. Needless to say that they don't care very much for my food photography routine either. I tried to argue my case, but gave up 30 seconds later- it looked and smelt sooooo gooood - nobody fancied eating it cold. It disappeared within minutes, in-spite of the piping hot cheese burning our mouth.
250g 00 flour
6 tbsp warm water
3 tbsp olive oil, plus extra to glaze
5 balls Mozzarela cheese
6 tbsp dried breadcrumbs
Mix the flour, the warm water and the olive oil to make an unleavened dough, knead until elastic and smooth, cover and leave to rest for one hour.
Place a heavy baking sheet( or baking stone) on the lower shelf and preheat the oven to 220C/425f/gas 7.
Divide the dough into 2, one piece slightly larger then the other and roll the larger piece as thinly as you can, using plenty of flour for dusting, into 30 cm circle directly onto baking paper so you can transfer your focaccia onto the hot baking sheet(stone) easily.
Cut the mozzarella balls in half, squeeze the extra moisture out and dip each one in the dried breadcrumbs. Arrange the cheese halves, cut side down over the pastry. Roll out the remaining dough very thinly and slightly larger than the base. Place it over the cheeses and press the dough down around each piece to seal the edges. Make sure there are no holes for the cheese to escape. Twist and crimp the edges of the Focaccia together, brush with some olive oil and sprinkle with coarse sea salt.
Place it quickly onto the hot baking stone and bake until golden for 10 -15 minutes. Serve immediately.