Tomato and Black Olive Mozzarella Focaccia

Instructions

• • Brush the outsides of the focaccia breads generously with olive oil. Split each in half width-wise and open out on a clean work surface.
  • Spread the bases with olive paste, top with a PUCK Natural Mozzarella slice and spoon over the strained tomato. Sprinkle over the oregano and scatter over the capers and chili flakes. Replace the lids.
  • Place the filled focaccia in a large non-stick frying pan. Place the pan over medium heat and cook for 4-5 minutes, before turning over and cooking the other side for 2-3 minutes or until golden and melted. Cook in batches if necessary.