Tomato and dolcelatte focaccia
500g (1lb 2oz) strong plain bread flour
1 sachet easy blend dried yeast
pinch of salt
pinch of sugar
60ml (4 tbsp) garlic olive oil
30ml (2 tbsp) fresh chopped thyme
1 red onion, sliced
50g (2 oz) sliced chorizo, cut into quarters
175g (6 oz) Dolcelatte cheese, sliced
225g (8 oz) sun-blushed tomatoes
fresh sprigs of rosemary
sprigs of thyme
freshly ground black pepper
Tools: Kenwood Kitchen Machine and dough hook
Place the flour, yeast, salt, sugar, 45ml (3 tbsp) of the olive oil, thyme and 250ml (9 floz) luke warm water in the bowl, fit dough hook and mix on speed 1 for 1 minute, until a soft dough forms. Then increase to speed 2 for about 3 minutes, until well kneaded.
Remove the bowl and cover with lightly oiled, clear film and leave in a warm place for approx. 1-2 hours, until well risen and doubled in size.
Fit bowl and dough hook and knead on speed 2 for 2 minutes.
Meanwhile heat the remaining oil in a frying pan and cook the onion for about 4 minutes. Add the chorizo and cook for 2 minutes until golden. Remove from the heat and allow to cool. Preheat the oven to 200°C.
Remove the dough from the bowl, cut in half on a lightly floured work surface and knead into 2 balls, then roll the dough into 28cm (11in) circles. Place one circle on a lightly oiled baking sheet. Top with the dolcelatte and 150g (5 oz) of the tomatoes. Brush the edges with water and place the remaining circle of dough on top, pinch edges together to seal.
Push deep dimples into the dough and push the remaining sun blushed tomatoes and rosemary sprigs deep into the dimples. Scatter over a few sprigs of fresh thyme and season with pepper and salt. Drizzle over remaining oil. Bake the bread for about 25-30 minutes.
Remove from the oven and scatter over the onion mixture and bake for a further 5 minutes, until golden. The loaf is cooked when you tap the base with your knuckle and it sounds hollow. Cool on a wire rack.