Mozzarella and Basil Focaccia

1. Put the flour and yeast in a bowl mix together then stir in 325ml of tepid water
2. When the dough starts to form use your hands to bring the ingredients into a ball
3. Lightly dust your work surface then tip out the dough and knead for 10 minutes
4. When complete place the dough in a lightly oiled bowl and cover with a piece of lightly oiled cling film to stop the dough sticking
5. Leave the dough to prove in a warm place for 1 hour until the dough has doubled in size
6. Once doubled in size remove from the bowl and stretch onto a baking sheet (20cm x 30cm)
7. Cover with a clean damp tea towel and place in a warm place for about 30-40 mins until the dough has risen slightly
8. Meanwhile chop the organic basil and mix with the organic olive oil and tear up the mozzarella. Preheat the oven to 180°C/ gas mark 4
9. When the dough has risen press your fingers into the dough to make small holes drizzle over the basil oil and scatter over the mozzarella
10. Bake for another 20-25 minutes or until the bread is golden
11. Cut into fingers

Serving suggestion: A pea and pesto risotto.