Focaccia Casalingo

• 500g bread flour
• 1 x 7g sachet dried yeast
• 2 teaspoons salt
• 300ml lukewarm water
• 2 tablespoons extra virgin olive oil
• 300g FLORIDIA CHEESE Casalingo, cut into 2-3mm thick slices
• 40g thinly sliced salami
• 2 tablespoons extra virgin olive oil, extra, for drizzling
• Salt flakes, for sprinkling

1. Sift together the flour, yeast and salt. Add the water and oil and stir to make a dough. Turn onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Stand in a warm, draft-free place for 30 minutes or until doubled in size.
2. Divide dough in half and on a floured surface roll one piece into a rectangle approximately 1½ cm thick. Place on a lightly floured baking tray and arrange the Casalingo and salami in a layer on top. Roll out remaining dough and lay on top of Casalingo.
3. Roll and press together edges of dough to seal. Dimple the surface of the dough with your fingertips, drizzle over extra oil and sprinkle with salt flakes. Set aside for 30 minutes to rise a little.
4. Bake in a very hot oven 220oC for 20-25 minutes or until cooked and golden. Cool on a wire rack.

Note: Everyone loves focaccia and this one is great for lunch and snacks, or cut into smaller pieces to serve with drinks! Recipe makes 1 focaccia. Focaccia is best eaten the same day it is made.