Garden focaccia

Preparation

1. Place the flour, yeast, salt, water and olive oil in a mixing bowl and work into a smooth dough.
2. Cover the dough and leave to rise at room temperature for 2 hours.
3. Then place on a baking tray coated with oil, pull apart slightly and leave to rest for another 30 minutes.
4. Coat with the salt-water-oil mixture and make small indentations with your fingertips.
5. Bake in a preheated SMEG oven at 220 °C for approx. 25 minutes until golden brown.
6. Top with halved cherry tomatoes, torn burrata and fresh basil.
7. 💡 Tip: It tastes best served lukewarm.