Recipe of the Month

Focaccia with Olives, Rosemary and Tomatoes

Ingredients

• 310ml warm water • 3 1/2 tablespoons olive oil • 450g plain flour • 2 teaspoons caster ugar • 2 teaspoons sea salt • 1 1/2 teaspoons of fresh finely chopped rosemary • 2 teaspoons or 7g of dried yeast • 10 sliced pitted kalamata olives • Sliced cherry tomatoes as desired

Method

Place water, yeast, sugar and 2 tablespoons of olive oil into a mixing bowl and set aside in a warm place for 5 mins until frothy. In a medium mixing bowl stir together the flour and half the sea salt then add the yeast mixture and 1 teaspoon of the rosemary, stir thoroughly.

Beat with a dough hook of an electric mixer or with a wooden spoon until the mixture forms into a ball. Scrape the dough onto a lightly floured breadboard and knead for 10 minutes adding only enough additional flour to keep it from sticking. Cover with a clean towel and rest the dough in a warm place for approximately 45 minutes or until doubled in size.

Grease or spray baking sheet or pizza tray. with the remaining oil. Place the dough on the prepared pan/tray and pat it into your desired shape. Cover and let rise in warm place 20 minutes; preheat oven to 200 degrees during the last 10 minutes of rising time.

Make deep impressions in the dough at 1-inch intervals with a finger or handle of a wooden spoon. Lightly press the olives and tomatoes into the surface of the dough, drizzle the top with 1 tablespoon of oil and sprinkle the remaining rosemary evenly over it. (Optional: sprinkle top with a little coarse salt).

Bake for 25-30 minutes or until edges are golden brown and the focaccia sounds hollow when tapped on the bottom. Cool slightly on a wire rack and serve.

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