No Fuss Roasted Garlic Dipped Focaccia

Whip up a delightfully simple, no-fuss focaccia with minimal effort and maximum flavour. This easy-to-bake bread is perfectly paired with rich, sweet Mogambo Roasted Garlic Condiment for an irresistible dipping experience.

Makes 1 loaf

Prep time: 15 minutes (plus 1-2 hours rising time)

Cooking time: 20 minutes

Ingredients:

• 7g dried yeast

• 500g flour (bread flour is best but AP is fine)

• 400ml lukewarm water

• 1 tsp salt

• 1 tbsp olive oil

• 2 tbsp Mogambo Roasted Garlic Condiment

• Handful of halved grape or cherry tomatoes

Method:

1. Stir the yeast into the water and let it sit for 10 mins to dissolve.

2. Combine the flour and salt in a bowl and add the water and yeast mixture.

3. Mix with a silicon spatula or wooden spoon until it comes together, and then turn out onto a clean worktop/board. Knead for 10ish minutes until it’s smooth and elastic.

4. This is a high hydration dough (80%), so can be sticky and awkward to handle. You can leave it in the bowl to knead if necessary. More water=more steam, making it a lighter end product, so it’s worth it in the end, trust us. 

5. Place back in the bowl, cover and let rest for 20-30 mins. 

6. Line a baking tray (11’x24’ approx., 2-3 inches deep is best) with parchment paper, and push it out with your fingers until it’s spread out to the corners of the tray. If it keeps springing back, cover again and let it rest for 10 minutes, then push it out again. 

7. Here's the fun part, rub olive oil onto your hands, and press your fingers into the bread, so there’s indentations around 1 inch apart. Press until your fingers touch the tray, it’s going to rise, don’t be shy. 

8. Cover and let proof for 45 mins-1 hour, until it’s almost doubled in size. 

9. Preheat oven to 420f. Using your fingertips, like how you indented the loaf before, stretch it to the edges of the tray. Pour the olive oil on top, and the add the cherry tomatoes, placing them into the holes you’ve made with your fingers, so they snugly fit into the loaf,

10. Bake for 15-20 minutes, rotating half way through if needed. 

11. When it’s cooked, place it on a rack and let cool. Patience, if you cut it too quickly all the steam will escape, and you’ll get dry bread - nobody likes dry bread. You want it warm, but not hot. Serve with a generous portion of Mogambo.