Focaccia

Serves 2, takes 24 hours.

• 410g bread flour
• 1 packet instant yeast
• 1.5 cups water
• 2 tsbp olive oil
• 1.25 tsp salt

1. Mix yeast with some water and a pinch of sugar.
2. Mix flour, salt, water, and oil; stir.
3. Add in yeast, stir, and covert the bowl with plastic.
4. After 10-20 mins, fold dough over on itself a few times.
5. Repeat step 4 for about an hour.
6. Spray with olive oil and place in the fridge overnight.
7. The next day, line a baking tray with parchment and spray with olive oil.
8. Dump in the dough and stretch it out a bit.
9. Cover with plastic and leave on the counter.
10. Place a heavy baking tray in the oven and start pre-heating at 200C.
11. After about an hour, stretch the dough out to the corners of the tray.
12. Spray with olive oil and sprinkle with salt. (Or: cover with tomato sauce)
13. Place on the hot tray and bake at 200C (fan) for 25 mins.
14. Move it to a rack to cool for 30 mins. (If you skip this you’ll have a soggy bottom!)

Tomato sauce

• 3/4 can tomatoes
• 1 tbsp olive oil
• 1 tsp garlic paste
• 1 tsp oregano
• Pinch of red pepper flakes

Whizz the ingredients in a blender. Apply to the focaccia pre-baking, making sure to cover the whole top (or you’ll get burned bits). Once it’s done, top with rocket and mozzarella.