Step 1

In a large bowl or a stand mixer with a dough attachment, combine flour, yeast, olive oil, and half of the water.

Step 2

Add salt and mix for 2-3 minutes. Gradually incorporate the remaining water until you have a rough dough. Knead for about 10 minutes.

Step 3

Stretch and shape the dough into a ball, placing it in an oiled bowl. Cover and let it rise for about 1.5-2 hours

Step 4

Tip: You can let it prove slowly overnight in the fridge for improved taste and structure. Just ensure you let it rise for an hour first and then bring to room temperature when you're ready to bake.

Step 5

Transfer the dough onto a floured surface. Fold it onto itself and then stretch it onto a lined or oiled baking tray. Cover and let it prove for another hour.

Step 6

Preheat your oven to 200°C.

Step 7

The dough should have risen, showcasing some air pockets. Drizzle it with olive oil, creating indentations with your fingertips across the surface.

Step 8

Sprinkle generously with halved tomatoes, Mingle’s Everything Bagel Seasoning, and salt. Add more oil if necessary.

Step 9

Pop your focaccia into the oven for around 25 minutes or until it turns a lovely shade of light golden.