Focaccia Napoletana

Method

Mix flour, yeast, and fine sea salt in a large bowl, then add water and 30ml olive oil, combining until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then cover and prove for 90 minutes until doubled. Oil a 30x40cm baking tray generously with remaining olive oil and stretch the dough to fit, creating dimples across the surface with your fingertips. Prepare the topping by simmering tinned tomatoes with minced garlic and oregano for 10 minutes, then cool slightly before spreading over the dough along with scattered olives and mozzarella. Cover and prove for 45 minutes until puffy, then bake at 220C for 20-25 minutes until golden and crispy. Finish with coarse sea salt whilst still warm, then cool on a wire rack before serving.