Olive And Tomato Focaccia

Total Time: 1 hr 30 mins Preparation Time: 1 hr 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (1 lb) package bread mix
• 4 tablespoons extra virgin olive oil
• 2 teaspoons dried rosemary leaves, crushed
• 8 sun-dried tomatoes, snipped
• 12 black olives, stoned and chopped
• 3/4 cup lukewarm water (200ml)
• flaked sea salt

Recipe

• 1 mix together the bread mix, half the oil, the rosemary, tomatoes, olives and water until it forms a firm dough.
• 2 turn out the dough onto a lightly floured surface and knead thoroughly for 5 minutes; return the dough to the mixing bowl and cover with a piece of oiled cling film.
• 3 leave the dough to rise in a warm place until it has doubled in size (this will take about an hour); meanwhile, lightly grease two baking sheets and pr-heat the oven to 425 f, 220 c, gas mark 7.
• 4 turn out the risen dough, punch down and knead again; divide dough into two rounds, place on the baking sheets then punch hollows in the dough.
• 5 trickle over the remaining olive oil and sprinkle with salt, bake the focaccia for 12-15 minutes until golden brown and cooked; slide off onto wire racks to cool, but eat when still slightly warm.