Tomato and Red Pesto Focaccia

Recipe makes 1 loaf

Ingredients:

- 375g all purpose flour

- 2 tsp salt

- 6g instant yeast

- 350g lukewarm water

- Approx 1/2 cup olive oil

Toppings:

- 3 tbsp red pesto

- Assorted tomatoes, sliced (I used 1 large tomato and about 3-4 cherry tomatoes)

- Flaky salt

Instructions:

- Combine the flour, salt and yeast in a large bowl. Add in the water and mix to combine using a spatula. Drizzle about 2 tbsp of olive oil on the dough and coat all over with oil. Cover the bowl with cling film and place in the fridge for 12-72 hours.

- Pour about 2 tbsp olive oil into a 9x9 baking tray. Remove your dough from the bowl and deflate, folding all edges to the centre. Place in the baking tray and coat with the oil. Place seam side down for 2-4 hours, uncovered, until risen.

- Preheat your oven to 220C. Drizzle olive oil on the dough as needed and dimple with your fingertips. Top with the red pesto, tomato slices and flaky salt. Place in the oven for 30-35 minutes or until the base is golden.

- Let cool before slicing.