Focaccia Feast

1. Preheat oven to 220C, 425 F, Gas Mark 7.
2. Mix flour, parmesan, and salt in a large bowl.
3. In a measuring jug, mix together the yogurt, oil, and 2 tablespoons of the pesto.
4. Pour the liquid ingredients onto the flour mix. Stir until it thickens into a soft elastic dough.
5. Turn dough onto a flour-dusted baking tray or bench. Roll or press out into a rough rectangle of around 1 cm thick.
6. Stick your fingers deeply into the dough to make holes, then smear with the remaining pesto.
7. Pop the tomatoes and cubes of cheese into the focaccia holes. You can get creative here, swapping out feta for haloumi or cheddar, or add olives if they’re favourites. Scatter the red onion over the top.
8. Bake for 15-20 mins to golden. Drizzle with a little olive oil. Allow focaccia to cool enough so that you can tear and share.

250g Mortons Soda Bread Flour
Generous pinch of salt
25g grated parmesan
125ml natural yogurt or buttermilk
2 tablespoons vegetable oil
4 tablespoons pesto
Thinly sliced red onion
Handful of baby plum tomatoes
50g feta cheese cubes
Olive oil for drizzling