Paul Hollywood's Loaded Focaccia | This Morning

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar provides acidity while honey adds sweetness.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in sodium than black.

Start by adding strong bread flour, salt, fast action yeast, and olive oil into the mixer with a dough hook.

Pour in about two-thirds of the water and mix gently to start.

Mix the dough for about 5 to 10 minutes until well combined.

Once mixed, place the dough into a bowl and let it rise for about 30 minutes until it becomes puffy and jelly-like.

Prepare a deep tray (at least 2 inches) and gently transfer the risen dough into it, being careful not to deflate it.

Let the dough rise in the tray for another 30 minutes.

Push black olives into the surface of the dough.

Add cherry tomatoes by pushing them into the dough as well.

Roughly chop red onion and sprinkle it over the top.

Add bits of garlic over the dough.

Sprinkle dried oregano on top for flavor.

Preheat the oven and bake the focaccia for about 35 to 40 minutes until golden brown.

Remove from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens