Sun-dried tomato & olive focaccia

Focaccia is a popular in Italy and is usually seasoned with olive and salt, and sometimes herbs.

Iingredients:

450g strong plain white flour

1 tsp salt

2 tsp easy - blend yeast

55g sun-dried tomatoes in oil

55g pitted black olives

3 tbsp olive oil

250ml warm water

Preparation:

Grease or flour a baking sheet and set aside. Sift the flour and salt into a large bowl, and then stir in the yeast. Stir in the tomatoes and olives. Make a well in the centre, then add the 3 tbs oil and enough water, mixing to form soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place it in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.

Knock back the dough on a lightly floured surface, and then roll out to form a flat oval about 2,5cm thick. Place the dough on the baking sheet, cover and leave to rise again until doubled in size.

Meanwhile, preheat the oven to 200C. Using your fingertips, make deep dimples all over the surface of the dough. Drizzle with oil. Bake for 20-25 minutes, or until cooked and golden.