Easy as Cheese Corn Focaccia

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Servings focaccia

Place all dry ingredients in the bowl of mixer fitted with a dough hook. Stir together to combine. Combine oil and water in a small jug and then pour into dry ingredients. Knead for 6 minutes or until elastic. Alternatively in a Thermomix, using dough setting knead for 4 minutes.
Tip into a large oiled bowl and over with cling-film. Set aside in a warm place for 40-60 minutes or until doubled in size. Meanwhile grease and line a 25 x 30cm Swiss roll tin or a baking tray. Preheat oven to 210°C.
Place dough on a well-floured bench and knead for 1 minute. Roll out into a large rectangle, twice the size of your tin. Brush one half of the dough with some of the olive oil. Sprinkle over the cheese & herb flavouring, followed by the mozzarella (other grated cheese can be used if preferred). Carefully fold the other half over the cheese half and gently press down.
Slide the folded dough into the prepared tin or tray. Brush with remaining oil and cover with cling-film. Set aside in a warm place for up to an hour or until doubled in size or risen to your liking. Sprinkle over sea salt flakes and bake in preheated oven for 15-20 minutes or until golden and sounds hollow when tapped. If desired brush with melted butter and leave to sit for 5-10 minutes on tray before moving to a cooling rack to cool completely.
Delicious served as a side with a salad or with a hearty vegetable soup.