Recipe:

1. For the Foccacia, mix together the flour, salt, yeast and olive oil into a mixer. Once combined, add the water and kneed for around 5 minutes to form a smooth, slightly sticky dough. Pop the dough into a greased bowl and cover with a damp tea towel and allow to double in size.
2. When dough has risen around 1 hour, pour into a well oiled tray, spread and stretch the dough to fill the tray then leave to prove again for 45 minutes.
3. Press your fingers into the dough and drizzle over the balti paste and scatter over the tomatoes. Bake in the oven for 20-25 minutes at 180c Fan or until golden and crisp.
4. To go alongside the focaccia, make some tasty accompaniments including a spicy Balti yoghurt, crispy onions and a fresh onion salsa. For the Balti yoghurt, stir 1 tbsp Balti paste with 2tbsp yoghurt (add more paste for a spicier/richer sauce). Add your diced onion to a bowl with some fresh coriander and a pinch of salt. Then for add your crispy onions to bowl. Serve with your focaccia and enjoy.
5. Here’s what @lagomchef reckons: Bread is one of those things that’s so flexible, there’s really no limit to what you can put in or on it! So I’ve flipped a traditional focaccia, spreading the Oddbox Balti paste over the top. I’ve made a trio of toppers to bring the party, too! The pastes are super versatile and fantastic to use in loads of different ways. As they say, the sky's the limit!