Cheese and Tomato Focaccia Pizza

1. For the tomato sauce: pour the passata into a medium sized saucepan set over a medium heat. Add the balsamic vinegar, spring onions, oregano and garlic and simmer for about 20 minutes or until reduced by ½. Season to taste. Remove from the heat and set aside.
2. For the focaccia: grease a 30 cm x 44 cm baking sheet with oil and set aside. In a jug, whisk together the warm water, yeast and caster sugar. Set aside to rest for 5 minutes - or until a foam starts to form on the top (like the head of a beer).
3. In a large mixing bowl, add the flour, xanthan gum, salt and olive oil. Stir well and make a well in the centre.
4. When the yeast is ready, pour into the centre of the flour mixture. Use a wooden spoon to mix together to form a smooth, thick batter.
5. Tip into the prepared tray and, with oiled fingers, spread into an even, flat layer. Cover and leave to prove for 20 minutes in a warm place.
6. Meanwhile, preheat the oven to 220C/200 Fan.
7. Once the dough has proved, use your fingertips to make dimples into the dough at regular intervals - try to keep in as much air as possible.
8. Pour over the tomato sauce and spread in a smooth and even layer. Arrange the torn mozzarella on top, followed by the sliced tomatoes and olives, pushing the down into the dough.
9. Bake for 20-25 minutes or until golden brown and the mozzarella is melted and gooey. Remove from the oven and place on a wire rack to cool for 10 minutes.
10. Cut into slices and serve warm slices garnished with basil and mixed leaf salad on the side.

Tip: Once you have mastered this recipe, you can get creative and experiment with different toppings… try swapping the sliced tomatoes for these delicious Seggiano Oven Roasted Cherry Tomatoes or adding a little Seggiano Chilli Paste to the tomato sauce for a fiery kick.