How to Make Focaccia to Die For

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My special take on this classic Italian bread.

by Alex Holmes

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Step 1 of 17

Gather ingredients

Step 2 of 17

Chop 1/4 of the onion into half rings for the top and the rest into quarters

Step 3 of 17

Chop garlic fine according to taste, the finer it is the stronger it is

Step 4 of 17

Add yeast to some of the goldilocks (not to hot, not to cold) water. I put a bit of sugar in there just to wake it up nicely.

Step 5 of 17

It's alive and ready after about 15mins

Step 6 of 17

Add a good glug of olive oil, salt, and half of the garlic to the flour

Step 7 of 17

Add yeast and get mixing. I have a food mixer with a dough hook to make life easy,

Step 8 of 17

Add the remaining warm water while the mixer is running and let it do it's job for about ten mins

Step 9 of 17

Turn out the sticky dough and fold into a round. I like to put a layer of olive oil around it.

Step 10 of 17

Sweat off the onion quarters, some chopped mushrooms in olive oil with a splash of balsamic vinegar. Add the remaining garlic last.

Step 11 of 17

I separated the onions, garlic and mushrooms from the oil when done.

Step 12 of 17

When the dough has risen, turn out onto a floured surface. Stretch it out unroll it is double the length of the tin it's going in. Fill with sweated onion, mushroom, garlic and mozzarella chopped.

Step 13 of 17

Fold over and top with onion half's, some chopped mushrooms, some mozzarella and the remaining oil and balsamic vinegar from the sweating process. grated a little extra cheese, ground sea salt on top

Step 14 of 17