List of Ingredients
- 4 CUPS of all-purpose flour
- 1 OZ. of brewer’s yeast
- 1 TSP. of salt
- olive oil
- 4 1/2 OZ. of mozzarella
- 8 salt-packed anchovies
- 6 green olives
- basil
- rosemary
- olive oil
- salt
Method
Dissolve yeast and salt in 1 1/4 cups warm water. Pile flour, in a mound on a flat work surface. Make a well in the center. Pour yeast mixture into the well. Add 3 Tbsp. oil and knead the dough until it is even and elastic (around 10-15 minutes). Cut a cross into the top and let rise in a warm place for around 1 hour.
After the hour, grease a pizza pan (12" in diameter). Extend half the dough by hand and transfer to the pan.
Clean the anchovies, by rinsing under cold water, and fillet to remove bones. Cut the mozzarella into 1/4" cubes and sprinkle over the dough along with anchovies and a handful of basil leaves.
Extend the remaining dough by hand and place over filling, pressing along the dough edge to seal, Sprinkle with green olives, a few rosemary needles and a big pinch of salt. Drizzle with olive oil and let rise for around 30 minutes.
In the meantime, preheat the over to 480°F. Bake focaccia for 15-17 minutes. Serve warm.