Focaccia Bread Pull-A-Part

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Fresh, homemade bread is wonderful to eat but also makes your house smell divine. Lupi Extra Virgin Olive Oil is the perfect finishing touch to make this Focaccia Bread Pull-A-Part the perfect summertime lunch.

PREP TIME 1 1/2 – 2 hours
SERVINGS 8-10

 1 ⅓ cups Warm Water
 2 tsp Honey
 7 g Active Yeast
 3 ½ cups Flour
 ⅓ cup Lupi Extra Virgin Olive Oil
 2 tsp Salt Flakes
 4 tsp Rosemary
 1 cup Mozzarella Cheese
 Extra Lupi Extra Virgin Olive Oil for drizzling
 Extra Salt flakes for sprinkling

RECIPE INSTRUCTIONS

1

Mix the warm water, and honey together and sprinkle the yeast on top. Wait for 10 minutes until the yeast has started to activate.

2

Add the flour, olive oil and salt into the bowl with the yeast and mix to combine. Knead the dough for 5 minutes. In a greased bowl, place the dough in and cover. Set aside to prove for 50-60 minutes.

3

Turn the dough out onto a floured surface and knead a few more times. In a small bowl mix the rosemary and cheese together. Divide the dough into 3. Slightly flatten each piece and sprinkle with a 3rd of the cheese mix. Put each piece together and gently twist and roll out the dough into a circle. Cover again and set aside for a further 20 minutes.

4

Heat your oven to 200ºC. Poke finger holes all over the dough. Drizzle Lupi Extra Virgin Olive Oil over the top until the holes are filled and sprinkle generously with salt. Bake for 20 minutes until golden. Cool slightly and serve warm!