Jamie Oliver's Three-Flavour Focaccia

Ingredients

• 400 g strong white bread flour
• 100 g fine ground semolina flour or strong white bread flour
• 1 sachet dried yeast
• 1/2 tbsp golden caster sugar
• 300 ml lukewarm water
• 1/2 tbsp sea salt
• olive oil
• extra virgin olive oil
• 2 red onions
• few sprigs fresh thyme
• 6 tbsp balsamic vinegar
• 1 bunch fresh basil
• 1 large handful ripe cherry tomatoes
• white wine vinegar
• 2 garlic cloves
• 30 g Taleggio cheese
• 1 small log goat's cheese
• Parmesan cheese
• 1 sprig fresh rosemary

Method

1. Place the flours and sea salt in a large bowl and make a well in the centre.
2. Mix the yeast and sugar into the lukewarm water and leave for a few minutes until foamy.
3. Slowly pour the yeast mixture into the flour while mixing until a dough forms.
4. Knead the dough for about 5 minutes until smooth, soft and springy.
5. Place the dough in a lightly oiled bowl, dust with flour and cover with a clean tea towel.
6. Leave in a warm place for about 30 minutes until doubled in size.
7. Preheat the oven to 220 C.
8. For the onion topping, finely slice the onions and cook them with thyme in olive oil over low heat for about 5 minutes.
9. Add the balsamic vinegar, cook for another 1 to 2 minutes and leave to cool.
10. For the tomato topping, halve the tomatoes and mix them with chopped basil, sliced garlic, olive oil and a small splash of white wine vinegar.
11. Knock back the risen dough and spread it over a baking tray.
12. Press your fingers into the dough to create plenty of dips and wells.
13. Spread the onion topping over one third and the tomato mixture over another third.
14. Break the Taleggio and goat's cheese over the final third.
15. Add grated Parmesan, rosemary leaves and black pepper to the cheese section.
16. Drizzle the focaccia with extra virgin olive oil and sprinkle with sea salt.
17. Leave the focaccia to prove for another 20 minutes.
18. Bake for 20 minutes until golden on top and soft in the centre.