Caprese Focaccia

In a large mixing bowl, sift in the flour. Add the MRS Pink Flakes to one side of the bowl and the yeast on the other side.

Use a whisk to stir the flour, salt and yeast together slowly until well combined.

Add a small well to the centre of the flour.Pour in the olive oil and 250mls of the warm water. Use a spatula or spoon to start stirring. Add
more of the warm water slowly if the dough is still dry.

Turn the dough out to a lightly floured flat surface and knead a few times to combine.

Transfer the dough to a large oiled mixing bowl and place a towel over the top of it. Place into a warm place like a cupboard for 1 hour to rise until doubled in size. Transfer the dough to a deepish oiled baking pan, around the size of 30x30cm.

Use your hands to gently stretch out the dough to fill the corners of the baking pan. Place the towel back over the top and place back into the warm cupboard for another 1 hour to prove.

Remove the towel and dip your fingertips into some olive oil. Use your fingertips to plunge into the dough to create dimples. In a small jug mix 2 tablespoons of olive oil with 1 tablespoon of water and pour over the dough.

Press halved and whole cherry tomatoes and mozzarella chunks into the bread. Top with Murray River Salt Pink Flakes and cracked black pepper. Sprinkle with a few fresh basil leaves and bake in the oven for 20-30 minutes or until golden in colour and fragrant in smell.

Allow the bread to cool for around 10 minutes before slicing into 8 squared pieces. Top the focaccia bread with fresh basil leaves and a generous amount of Murray River Salt Pink Flakes.

Store in an airtight container for up to 3 days in a cool dry place.