Taco Night Loaded Focaccia

This recipe is a guide to make your favourite taco night focaccia, so use this at a template, and use as is or go off-piste and switch up some of the toppings for your preference!

The focaccia dough starts like any other, adding the wet ingredients to a mixing bowl before mixing in the dry. If you have a stand, mixer, start on low for a few minutes, before kneading on high speed for 10 minutes, allowing to rest of the fridge overnight. If doing by hand, mix together the ingredients into a rough dough, and allow rest for 30 minutes. After the first rest, fold and allow to rest again. Do this in 30 minute increments for 3 hours before placing in the fridge to prove overnight!

After the overnight prove, place the dough into an oiled baking tray, and allow to prove for a final time until doubled in size.

Once the focaccia is ready to bake, cover with your chosen toppings - we've gone for a layer of mozzarella, followed by our pulled birria beef and a roast pepper salsa roja. And once you've covered your focaccia. you can get to dimpling and baking! Only do one round of dimples to not deflate the loaf too much, and bake for 30-45 minutes at 190°c.

After baking, it's time to garnish! start with some spoonfuls of guacamole, a little drizzle of any leftover salsa, our pickled onions and jalapeños, fresh coriander and feta to finish!