Tomato & Mozzarella Focaccia

Tomato & Mozzarella Focaccia

Focaccia is one of the best breads to share and a lot of fun to make.  This Italian staple is crispy on the outside, yet moist and fluffy inside with the great signature chew.

Prep time: 35 mins + 8.5 hours proofing

Bake time: 35 mins

Total time: approx 9 hours


250g Risen Mighty White Bread Flour

250g Risen Super White Spelt Flour

380g tepid water

125g starter (fed the night before with the ratio 1:4:4)

10g salt

20g olive oil


9.30 am mix all the ingredients together and gently knead for 7 - 10 minutes by hand or 5 mins in a stand mixer.  The dough should be spingy and smooth.

Rest in a covered bowl for the first proof of 4.5 hours

11am - 2.30pm every half an hour, coil fold the dough 4 times

2.30pm put the dough in a greased baking tray for its second proof

2.30pm - 4.30pm proof at room temperature

4.30pm - 6.30pm proof in the fridge

6pm preheat oven at 250°C

6.30pm pour the olive oil over the dough, distributing evenly. Massage the dough with your fingers to make wells and encourage bubbles. This adds dimples that keep your focaccia flat, as it should be.

Top the dimply dough with torn mozzarella, tomatoes, sea salt and rosemary

6.45pm bake in the oven for 35 minutes at 235°C