Seafood focaccia

Serves 4

Preparation: 1 hour 10 min

Cooking: 11 min

DOUGH

• 500 ml (2 c) flour

• 5 ml (1 t) salt

• 5 ml (1 t) sugar

• 7 ml (1½ t) instant yeast

• 250 ml (1 c) lukewarm water

• 15 ml (1 T) oil

TOPPING

• 30 ml (2 T) olive oil

• 1 garlic clove crushed

• 60 ml (¼ c) tomato purée

• 5 ml (1 t) oregano, chopped, or 2 ml (½ t) dried oregano

• 280 g marinara mix (seafood mix)

• 6 basil leaves, torn

• mozzarella cheese, grated

1. Dough: In a bowl mix the flour, salt, sugar and yeast with your fingertips. Combine the water and oil. Pour into the dry ingredients, mixing with a spatula as you pour.

2. Knead the dough, using your fingers and knuckles, for about 5 minutes. Transfer to a bowl, cover and place in a warm place for 1 hour or until double in volume.

3. Preheat the oven to 180 °C.

4. Topping: Heat the oil, garlic, tomato purée and oregano in a pan over medium heat, simmering for 3 minutes while stirring. Set aside.

5. Punch down the dough and divide into four equal pieces. Stretch each piece and flatten with a rolling pin or your fingers.

6. Heat a large ovenproof pan over high heat. Drop in the flattened dough pieces and heat for 3 minutes, checking that the bottom of the bread doesn’t burn.

7. Using the back of a spoon, spread the tomato mixture over the bases. Arrange the marinara mix and basil on top and add a light sprinkling of mozzarella cheese. Pop into the oven for 8 minutes or until the seafood is cooked.

#seafood #focaccia #bread #dough #flatbread