Garlic, oregano and chilli focaccia with mozarella crust

320g plain flour
60g semolina
2 tsp salt flakes
260ml warm water
extra virgin olive oil
7g dry yeast
8 large garlic cloves and finely sliced on a mandoline
1 tsp chilli flakes
120g white mozarella ball, cut into long strips
salt and pepper to season
1 tbsp dried oregano

1. Combine flour, semolina and salt in the bowl of an electric mixer with dough hook attached. In a jug, whisk water, 2 tbsp oil and yeast together unitl well combined.
2. Turn mixer on low, add yeast mixture and beat for 1 min. Increase speed to high; beat for 9 mins. Remove bowl from mixer, cover with plastic wrap and set aside in a warm place to prove for 30 mins.
3. Put garlic and chilli in a small bowl. Add 2 tblsp oil and toss to coat. Set aside. Grease a 45 x 32cm heavy-based oven tray with oil. Stretch dough to cover surface of prepared tray. Cover with plastic wrap and set aside in a warm place to prove for a further 15 mins, then stretch again.
4. Preheat oven to 250C. Lay strips of mozarella around edges of dough and roll over to form a cheesy crust. Spread reserved garlic mixture over centre of dough. Season well with salt and pepper and scatter over oregano. Put in oven and cook for 22-25 mins or until it's golden brown.