Focaccia with Salmon Pate, Tomatoes and Basil
- 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
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.
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.
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.
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.
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.
Cut into wedges and serve hot garnished with a few basil leaves.
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.