DIY Rosemary & Tomato Focaccia With Goats Cheese & Pine Nuts

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add 100ml [150ml] [200ml] milk to a bowl and put it in the microwave for 15 secs or until very slightly warm

Add your dried yeast to the bowl with the warmed milk and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Mix it all together and set aside for 10 min for the yeast to develop

Peel and finely slice your red onion[s]

Strip your rosemary leaves from their stems and discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Chop your cherry tomatoes in half

Once the yeast has developed, add your pizza base mix to the bowl

Add 150ml [225ml] [300ml] cold water

Give everything a good mix up with a plastic spatula until a very sticky dough has formed

Drizzle olive oil over the the dough and set aside for 10 min further

Meanwhile, crumble your goats' cheese into rough bite-sized pieces

Heat a small dry pan over a medium heat

Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Coat a baking tray (or two!) with a little olive oil

Once the dough has rested for 10 min, divide into 1 per person and add to the oiled baking tray[s]

Tip: It will be very soft and sticky – slightly oiled hands is the best way!

Spread the rested dough out into rough circle[s] approx. 2cm thick and press your fingertips into the dough to make dimples

Press the halved cherry tomatoes into the dough with the sliced onion and rosemary leaves

Top with a generous drizzle of olive oil and season with a generous pinch of salt

Put the tray[s] in the oven and cook for 20-25 min or until the dough is puffed up and golden brown – this is your rosemary & tomato focaccia

Wash your salad and pat dry with kitchen paper

Combine the salad, balsamic vinegar and a drizzle of olive oil in a bowl and toss – this is your balsamic salad