Puttanesca-Style Focaccia Pizza

Add 360g of warm water to a large bowl or stand mixer along with the yeast and sugar. Whisk together and add the flour. Mix and knead in the bowl for 8-9 mins until you have a strong, slightly sticky dough. Leave to rest for 30 mins.

Add 20g of water to a bowl and add the salt and 40g of olive oil. Mix to combine. Add to the rested dough and knead for a further 7-8 mins to incorporate. Shape into a rough ball and pop the dough in the fridge for 5-6 hours or leave at room temp for 1-2 hours.

While the dough rests, make the sauce. Thinly slice the garlic cloves. Add a good few glugs of olive oil to a small saucepan and set over medium heat. Add the garlic and sizzle for 1-2 mins. Add the chopped tomatoes and the stalks of the basil. Turn down the heat and let simmer for 20-25 mins. Season with salt and pepper and allow to cool.

Line a 24cm x 30cm baking tray with parchment and add a splash of olive oil. Tip your dough into the tray and squish into the corners. Allow to proof for 1 hour at room temperature or until doubled in size.

Preheat the oven to 200°C.

With damp hands, create dimples in the dough by pressing down the length of the bread with your fingertips. Top with the tomato sauce, torn mozzarella, thinly sliced red onion, capers, anchovies, black olives and chilli flakes. Give the ingredients a little squish into the bread.

Bake for 25 mins until golden brown and cooked through. Now remove from the oven and top with extra sauce, mozzarella, torn basil leaves and some fine grated parmesan.

Serve warm from the oven with salad.