Tomato & Olive Focaccia

Prep time: 2hrs | Serves: 6-8

Ingredients: ‍ ‍

For the Dough:

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 10g caster sugar

• 350g warm water

• 40g extra virgin olive oil

For the Topping:

• 200g cherry tomatoes, halved

• 120g mixed olives, pitted

• 30g extra virgin olive oil

• 5g sea salt

• 2g freshly ground black pepper

• 5g dried oregano or 10g fresh rosemary

Method:

1. In a large bowl, combine the bread flour, yeast, salt and sugar, keeping the salt and yeast separate at first.

2. Add the warm water and olive oil. Mix to form a wet, sticky dough.

3. Knead for 8–10 minutes (or use a stand mixer) until smooth and elastic. The dough should remain soft and slightly sticky.

4. Place into a well-oiled bowl, cover and leave to prove for 1 hour, or until doubled in size.

5. Generously oil a baking tray. Tip the risen dough into the tray and gently stretch it out to fill the base without knocking out too much air.

6. Cover and leave to prove again for 30–40 minutes until puffed and airy.

7. Preheat your oven to 220°C (fan 200°C).

8. Drizzle the dough with olive oil, then use your fingertips to press deep dimples all over the surface.

9. Press the cherry tomatoes and olives into the dough, nestling them into the dimples.

10. Sprinkle over sea salt, black pepper and oregano or rosemary.

11. Bake for 20–25 minutes until golden, crisp on the outside and soft in the centre.

12. Remove from the oven and drizzle with a little extra olive oil while still warm.

13. Allow to cool slightly before slicing.

14. Taste and adjust next time if needed — more salt for punch or extra herbs for aroma.

Storage:

Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh the texture. Suitable for freezing for up to 1 month.