Focaccia with Salmon Pate, Tomatoes and Basil
Servings 4
Ingredients
- 1 sachet dried yeast
- 200 g strong white flour
- 100 g strong wholemeal flour
- 1 tablespoon honey
- 1 teaspoon salt
- 3 tablespoons olive oil plus a little extra
- 1 clove of garlic peeled and crushed
- About 200ml warm water
- For the topping:
- 100 g pack Castle MacLellan Smoked Salmon Pate
- 250 g pack mixed coloured cherry tomatoes, halved
- 100 g black pitted olives
- 75 g grated Mozzarella cheese
- A few sprigs of fresh basil
Instructions
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Sprinkle the dried yeast over the flours in a large mixing bowl and add the remaining ingredients with almost all of the warm water. Using your hands, mix all the ingredients together to form a soft dough. If the dough appears too dry, gradually add a little more water until a soft and pliable consistency is achieved. For Focaccia the dough should be slightly more wet than traditional bread dough.
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Brush a work surface with a little olive oil and knead the dough on the oiled surface for 5-10 minutes. The oil will prevent the dough from sticking to both the work surface and your hands.
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Using your knuckles shape the dough into a large oval shape about 1cm in thickness then transfer to a baking sheet lined with baking paper. Use your fingers to make slight indentations over the dough.
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Spoon teaspoons full of Salmon Pate over the dough, and scatter over the tomato halves, olives and Mozzarella and a few pieces of torn basil leaves, reserving a few for garnish. Cover with a clean, damp tea towel and leave to prove in a warm place for 30 minutes.
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Drizzle over a little olive oil and bake in a preheated oven at 190 C, Fan 170 C, Gas 5 for 30-35 minutes until golden at the edges and well cooked in the centre.
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Cut into wedges and serve hot garnished with a few basil leaves.
Recipe Notes
Tip: For a quick alternative, use ready made Focaccia bread and top with the filling ingredients and heat in oven until the cheese is melted and light golden.