Prepare the Dough

• In a bowl add the dried yeast, sugar and luke warm water.
  3.5 grams dried yeast, 1 teaspoon Sugar, 300 ml warm water
• Mix it and leave for 10-15 minutes until foam forms.
• Add the flour and salt to this.
  325 gm plain flour, 1 teaspoon Salt
• Stir and combine using a wooden spoon to form a dough.
• In another bowl, add 1.5 tablespoons of oil and grease it all over.
  2-3 tablespoon olive oil
• Transfer the dough into this bowl and turn the dough to coat the oil all over.
• While the dough is in the bowl, lightly coat your hands with oil and pull the edge of dough and fold over the top.
• Repeat this on all four sides. Do this 2-3 times.
• Do not worry if you think the dough is not behaving well, as this would be a very loose dough. Just pull and roll.
  
• Cover and let it proof in the fridge overnight or leave covered at room temperature for 4 hours to bake the same day.
• Once the dough is proofed, Grease a 27*18 cm or ( 10 * 7 Inch) baking tray with remaining olive oil. The tray should be at least an inch in depth.
  
• Add 1 tablespoon of Green coriander chutney in the dough and mix.
  2 tablespoon Green Coriander Chutney
  
• Next, oil your fingers and press dimples all over the surface.
• Spoon small amounts of thick homemade green coriander chutney over the dough, then swirl it lightly so you still see patches of dough between the green streaks.
• Scatter the tofu evenly so every slice gets some.
  ¼ Cup Firm Tofu
• Finish with a little olive oil and, if you like, flaky salt. That last touch helps the crust taste fuller and the top bake up beautifully.
  ½ teaspoon Flaky Salt, 2-3 tablespoon olive oil
  
• After an hour Preheat the oven to 220 Deg C or 425 Deg F.
• You can test if your dough is ready, when you poke holes in it and, it springs back.
• Drizzle 1 tablespoon of chutney on the top and spread it.
• Press the tofu pieces in between the dough.
• Grease your fingers with olive oil and make indentations and press into the dough reaching the base of the tray.
• Place the tray in the preheated oven for 20-25 minutes until golden on the top.
• Let it cool for atleast 10 minutes and then slide a spatula around the edges, to get hte focaccia out of the tin.
  
• Cool it completely on a wire rack before serving.
• Leftovers can be freezed and used as required.