When you’re making pizza for a gathering, we always think it’s a good idea to make more dough than you need. More dough means insurance for any pizza-making gaffes (trust us, we’ve all been there). Or, in the best of cases, you can send your guests home with leftovers. But what happens when you have more leftover dough than you know what to do with? Don’t throw it away, because we’ve got this simple and delicious recipe from chef and food producer, Jordon King (@jordonezraking) who uses cherry tomatoes, oregano, olive oil and a touch of salt for a focaccia that will (almost) rival your pizzas with its crisp exterior and airy interior. 

Traditionally, focaccia is an Italian flatbread made with high-gluten flour, water, yeast, salt, and olive oil. It’s kneaded and left to rise before being stretched out onto a baking sheet or pan. Focaccia bakers make small indentations or dimples on the surface of the dough and fill them with olive oil and salt before baking. 

Feel free to enjoy this focaccia in any way you like: cut it in half for a decadent sandwich, serve it alongside a mezze platter, or simply tear off a piece and dunk it in your favourite sauce or dip!