Method

• 1.
  Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes.
• 2.
  Transfer to a lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 1 hour or until doubled in size.
• 3.
  Knock back the dough, cover again with plastic wrap or a tea towel and set aside at room temperature for a further 1 hour or until doubled in size.
• 4.
  Meanwhile, for the salsa verde, whiz all ingredients in a food processor until roughly chopped. Season and set aside.
• 5.
  Grease a 25cm x 36cm baking pan with 1 tbs olive oil. Knock back the dough again and transfer to the prepared pan. Stretch out dough to roughly the size of the pan, then drizzle with remaining 2 tbs oil and scatter with salt flakes. Set aside for 30 minutes or until dough has risen by about one-third.
• 6.
  Meanwhile, preheat oven to 220°C. Once risen, use your fingers to press deep dimples all over the focaccia. Bake for 35 minutes or until golden and crispy on top. Remove from oven and top with Taleggio. Allow to cool slightly, then spoon over salsa verde and pine nuts to serve.