3 cheese focaccia

So it was my first practical in year one, second semester and we were given the recipe for focaccia about 2 days in advance. The recipe is the basic one and we were allowed to develop it.

                          The focaccia is supposed to look like this according to the recipe given to us
I looked at the recipe and I found it very boring so I decided to develop it even though I had no idea what to do with it as it was my first time making bread. I called on the internet to assist me and from looking at various images and brainstorming I came up with my own recipe. I made it in class and my teacher was pleased. So when we were required to organize and hold a demonstration for a group of old women I decided to make a few changes here and there and they enjoyed it as well.
Before I continue, I will like to apologize to my lovely Italians to please forgive me for turning their classic bread into something unrecognizable. (I have to remember what Nigerians did to Jamie Oliver when he tried making Jollof rice even though I am nowhere near him).
Hello!!!
I am excited to share the recipe of my signature bread with you all. Bursting with flavour, this 3 cheese focaccia take the classics Italian bread to a new height. It has been enjoyed by the lovely people of Kingstanding food Community as well as women from Townswomen's Guild and The Women's Institute so I am sure that you will enjoy it :)

Prep Time:- 50min

Cooking Time:- 20min

Serves:- 6

Ingredients

400g strong flour

5ml salt

1 sachet easy-blended yeast

30ml Olive oil

250ml hand-hot water

Filling

2tbsp sundried-tomato pesto 

One tbsp oil from sundried tomato

½ Red pepper, diced

½ yellow pepper, diced

1 handful fresh basil, chopped

Few fresh parsley sprigs, chopped

25g mozzarella cheese

25g goat cheese

5g coarse sea salt

50g cheddar cheese, finely grated

Method

1.      Mix the flour, salt and yeast in a bowl.  Make a well in the centre and add water and oil to make a soft dough

2.      Knead until smooth and elastic (watch how to knead). 

3.      Knock back dough and shape into one large sphere, spread the sundried tomato pesto on it

4.      Add the peppers, onion, basil and parsley  to the dough

                      (People at Kingstanding food community making their bread along with me )

5.      Tear over the mozzarella and crumble the goat cheese over the prepared dough

6.      Roll up the dough and use a sharp knife to cut into two; twist the cuts and shape into a round dough

7.      Place on a greased baking sheet, cover and leave to rise for 20 mins until double its original size

                                             My focaccia after leaving to rise.

8.      Prick the dough a few times on the top glaze with oil and sprinkle over salt and cheddar cheese

9.      Bake for 15-20 mins until golden.

                                                The focaccia is ready to be eaten 

Enjoy your bread like everyone else has!!!

Suggested variations

Use 200g wholemeal and 200g seeded flour to make it more nutritious and give it that lovely nutty flavor. Alter the fillings by adding olives, tomatoes, garlic, rosemary, thyme e.t.c to improve its flavour. shape into rectangle rather than sphere and arrange the toppings on top. 

Serving suggestion

Focaccia is a good accomplishment to Italian meat and salad. It can be served with salad  as a dinner.