This basic bread dough is one to cut out and use again as it will work for dinner rolls, loaves or even rolled thinly for pizza bases. The topping here is basic but an ode to those wonderful mini focaccia pizza breads I had growing up. Feel free to add toppings of your choice beyond cheese and tomato sauce. The bread can also be transformed with slices of red onion pushed into the dough or a garlic and herb mixture spread across the top before it’s baked.
Serves 10 
120mins 26 oz bread flour
2 tsp of salt
16 f loz of lukewarm water
2 1/4 tsp sachet of dry yeast
3 tbsp of extra virgin olive oil
For the topping:
3 tbsp of extra virgin olive oil
4 garlic cloves, very finely minced
17oz passata
1 tsp red chilli flakes
17oz mozzarella cheese, grated
A good handful of basil, leaves torn
Sea salt
750g bread flour
2 tsp of salt
450ml of lukewarm water
1 x 7g sachet of dry yeast
3 tbsp of extra virgin olive oil
For the topping:
3 tbsp of extra virgin olive oil
4 garlic cloves, very finely minced
500g passata
1 tsp red chilli flakes
500g mozzarella cheese, grated
A good handful of basil, leaves torn
Sea salt
Large Bowl
Large flat rectangular baking tray (50x40cm) or two smaller trays
